Serves 6 as an appetizer, 6 shrimp per person

For the pickling liquid:

• 3 fresh bay leaves
• 3/4 cup lemon juice and the zest of one lemon
• 3/4 cup lime juice and the zest of one lime
• 1/2 cup orange juice
• 4 cloves of garlic, shaved as thin as possible
• 2 tablespoons extra virgin olive oil1 rib of celery, shaved as thin as possible
• 1 small head of fennel, shaved as thin as possible, fronds reserved for garnishing
• 1 small carrot, sliced as thin as possible
• 1 cup apple cider vinegar
• 1 teaspoon black peppercorns
• 1 tablespoon fennel seed
• 1 tablespoon fennel pollen
• 1 jalapeño, seeded and shaved as thin as possible
• 1 teaspoon turmeric
• 1 teaspoon crushed red pepper
• 2 tablespoons celery seeds
• 2 tablespoons mustard seeds
• 1 large Vidalia onion, shaved as thin as possible

Combine all ingredients and refrigerate overnight so flavors can meld.

To prepare the shrimp:

• 40 shrimp (16-20 size)
• 2 quarts vegetable stock
• 2 cups white wine
• 2 fresh bay leaves
• 1 tablespoon crushed red pepper
• 2 tablespoons salt

Bring the stock and the wine to a simmer. Add bay leaves, red pepper, and salt; simmer for 20 minutes. Add the shrimp and cook for 2 minutes. Remove from the broth and cool in the marinade under refrigeration overnight.

To finish:

• 12 leaves of bibb lettuce, cleaned and dried
• 4 tablespoons Duke’s Mayonnaise

Place some mayonnaise in the center of each bibb leaf. Add three shrimp per leaf. Serve with fresh coriander blossoms, leaves, and the fennel fronds.