For something so relatively simple, there's a seemingly long ingredient list and some prep work. Get everything in place and it all comes together easily. I've always found that shrimp and salmon are a fantastic pair. Add cream and saffron to a shrimp broth and it's heavenly. And fennel. I love fennel. It adds such a great background taste of anise. Some shortcuts: instead of making a spice rub, use whatever commercial rub suits your fancy. Instead of making a shrimp broth and cream sauce, buy some ready made shrimp or lobster bisque. Don't leave out the sherry. And finally, please don't overcook the shrimp and salmon. The shrimp will continue to cook even after such a short hit on the heat. And I like to treat salmon almost like tuna, a bit rare in the middle.

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