Quick-Pickled Shrimp
['1 pound shell-on medium shrimp', 'Kosher salt', '1/2 medium fennel bulb, thinly sliced', '1/2 medium onion, thinly sliced', '2 garlic cloves, thinly sliced', '1/2 Fresno chile or red jalapeƱo, thinly sliced, seeded', '1/2 cup fresh lemon juice', '1/4 cup apple cider vinegar', '1/4 cup extra-virgin olive oil', '2 tablespoons fennel fronds', 'Freshly ground black pepper', '1/2 loaf ciabatta or country-style bread, sliced 1/2" thick, toasted', 'Mayonnaise (for serving; optional)']
Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes. Drain; rinse under cold running water to cool. Peel and devein, leaving tails intact, if desired.
Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.
Serve shrimp with toast and mayonnaise, if using.
DO AHEAD: Pickled shrimp can be made 2 days ahead. Cover and chill.
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