Shrimp Cocktail with Fennel Slaw



  1. Toss the fennel, scallions, bacon and cabbage together in a medium bowl.
  2. Take the reserved fennel fronds and finely chop. 
  3. Whisk mayo, vinegar, olive oil, fennel fronds, sugar, salt and pepper together in a small bowl.
  4. Slowly incorporate the dressing onto the fennel, cabbage, and bacon mixture in the other bowl until completely coated.
  5. Refrigerate for a minimum of 2 hours. Overnight is preferred.
  6. When serving, spoon a small helping into a small ramekin or martini glass and hang three shrimp around the rim of each portion.