1 small red chicory, cut into thin strips
1 fennel bulb, cut into 8 pieces
1 lime, segmented
1 lime, juice only
3 tarragon sprigs, leaves picked and chopped
1 bay leaf
salt and cracked black pepper
large pinch caster sugar
30g/1oz chickpea or gram flour, for dusting
olive oil, to cover
150ml/5fl oz red wine vinegar
1 star anise
2 tbsp vegetable oil
25g/1oz butter
2 tbsp peeled brown shrimps