Ingredients

• 2 pounds small shell-on shrimp
• Kosher salt
• 2 fennel bulbs, sliced crosswise 1/4" thick, fronds reserved
• 1 English hothouse cucumber, sliced 1/4" thick
• 1 small red onion, very thinly sliced into rings
• 1 tablespoon finely grated lemon zest
• 1/4 cup (or more) fresh lemon juice
• Coarsely ground black pepper
• 1/3 cup olive oil
• 1/2 cup small dill sprigs

Instructions

1. Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.
2. Peel and devein shrimp and place in a large bowl. Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine; season with salt and pepper. Drizzle with oil and toss to coat. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper just before serving.
3. Salad can be made 4 hours ahead. Cover and chill.