1 lb med shrimp, cooked peeled & deveined
1/2 med fennel bulb thinly sliced
1/2 med onion thinly sliced
2 cloves garlic thinly sliced
1 jalapeno pepper, seeded diced
1/2 cup fresh lemon juice
1/4 cup apple cider vinegar
¼ cup EVOO
2 tbsp fennel fronds
freshly ground black pepper
kosher or coarse seasalt
1/2 loaf ciabatta bread sliced 1/2" thick
Combine shrimp, fennel, onion, garlic, jalapeno, lemon juice, vinegar, EVOO & fennel fronds. Season with salt & pepper and toss to combine.
Marinate for at least 20 minutes & up to 2 days ahead.
Serve shrimp on toast with mayonnaise.