Giardiniera Salad with Shrimp

1 small to medium head cauliflower about 1 1/4 pounds,
separated into small florets or broccoli
1 pound peeled and trimmed carrots, cut into 1/4 inch
slices
24 pearl onions, peeled
1 red bell pepper, cored and cut into thin strips
12 ounces shrimp, peeled (de-veined if desired)
kosher salt
1/4 cup chopped fresh parsley
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 clove garlic, finely chopped
1 teaspoon fennel seeds, ground
1 teaspoon ground coriander or fresh cilantro
freshly ground black pepper to taste
hot pepper flakes to taste
pinch sugar

Steam cauliflower, carrots, onions, and pepper in 1/2 inch of water over a
steamer basket in a covered large saucepan or small kettle until
vegetables are tender but still firm, about 15 to 20 minutes. Refresh
briefly under cold water (the vegetables should not be completely cooled).
Drain. Meanwhile, cook shrimp in 1 quart of boiling water and 1 teaspoon
of salt for 3 or 4 minutes. Drain, let cool slightly, and cut into 1/2- to
1-inch pieces. Put vegetables in a bowl with shrimp and parsley. Combine
remaining ingredients with salt to taste. Pour over mixture and toss well.
Serve at room temperature or refrigerate. Bring to room temperature to
serve. Serves 4.



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