Roast Shrimp with Fennel, Bacon & Orange

By CheeseDiva

Ingredients

• 1 small red onion, thinly sliced
• 1 fennel bulb, quartered, cored and sliced 1/4 -inch thick
• 2 to 3 ounces bacon or pancetta, 1/4-inch dice - use 6 oz.
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh orange juice and 1/2 teaspoon zest (from about 1/2 orange)
• Kosher salt and pepper to taste
• 1 1/2 pounds shell-on or peeled medium shrimp, deveined (see Note)
• 1/2 teaspoon red chile flakes - no
• 1 teaspoon minced garlic
• Minced fennel fronds to garnish (optional)

Preparation

Step 1

In a medium bowl, toss together the onion, fennel, bacon, olive oil, orange juice, and salt and pepper to taste. Spread out on a large baking sheet and roast until the fennel has started to caramelize and become tender, 15 minutes.
Stir in the shrimp with the orange zest, chile flakes, garlic and more salt and pepper to taste. If you can't spread the shrimp out in an even layer on the pan (so they are mostly touching the bottom), place half of the mixture on another baking pan.
Return to the oven and roast 3 minutes, stir, then roast another 2-3 minutes, or until the shrimp are just curled and pink.
Adjust seasoning with salt and pepper and serve immediately garnished with the fennel fronds.