For the shrimp skewers: Combine the strained tomatoes, fennel fronds, lemons, brown sugar, cumin, paprika, coriander and 3 tablespoons salt in a large bowl. Add the shrimp and allow to marinate for 30 minutes in the refrigerator.
Prepare a grill for medium-high heat. Thread the shrimp on skewers and grill until pink and opaque throughout, 2 minutes per side.
For the fennel salad: Quarter the reserved fennel bulbs and onion through the roots. Toss with some olive oil in a large bowl to coat. Grill the fennel and onion, turning occasionally, until charred. Let cool slightly then chop into medium dice.
Combine the 3 cups olive oil, vinegar, granulated sugar, cumin and lemon zest in a large bowl. Season with salt and pepper to taste. Add the diced fennel and onion, the cucumbers, bell peppers, parsley and mint and toss to combine.
For serving: Divide the fennel salad among plates and top with the shrimp on the skewers.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Arnold Myint