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1
Prepare a low-medium heat fire (225F) in a wood-fired oven or cooker.
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2
Combine the wine and stock in a saucepan and warm slightly.
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3
Put the shrimp in a shallow baking dish, then cover with the wine and stock.
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4
Add the garlic, fennel, and salt to the liquid, then cover tightly and bake for 15 to 20 minutes, until the shrimp are evenly pink.
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5
Remove the shrimp from the liquid and let cool slightly, then remove the shells.
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6
Return the dish to the oven and cook to reduce the liquid by one-third.
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7
Reserve 1/4 cup of it for the sauce.
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8
Toss the shrimp in the remainder of the reduced liquid just before serving.
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9
Prepare a medium-hot fire (400F) in a wood-fired grill.
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10
Or, if poaching the shrimp in an oven, cook the tomatoes and shallots there as well.
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11
Place them on a grate or a grill pan to mark and cook as directed.
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12
Combine the tomatoes, shallots, 3 tablespoons of the olive oil, salt, and the black pepper in a bowl and toss to coat.
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13
Grill the tomatoes and shallots, cut side down, for 15 minutes, or until they are softened and the skins have shriveled.
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14
Remove from the grill and spread on a baking sheet to cool to the touch.
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15
Remove the tomato skins and shallot peels, then chop the vegetables.
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16
Combine in a bowl along with any juices and set aside.
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17
Whisk the poaching liquid, lemon juice, and vinegar together in a bowl.
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18
Gradually whisk in the remaining 1/2 cup olive oil to make an emulsion.
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19
Stir into the tomato mixture and add salt and white pepper to taste.
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20
Stir in the chopped herbs.
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21
Set aside for 20 minutes for the flavors to come together.
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22
Serve as a dip for the shrimp.
