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Wedge the onion, keeping the root attached.
Slice the fennel bulb and save the tops.
Heat olive oil in a pan and add the onions and fennel. Sweat them until softened, seasoning with salt and pepper.
Add the teardrop tomatoes, dijon mustard, and shrimp to the pan.
Deglaze the pan with white wine and add a small piece of crushed garlic.
Finish with a few knobs of butter.
Toast a thick piece of bread on the grill with olive oil until charred.
Finely chop the fennel tops, rosemary, thyme, and oregano.
Sprinkle the chopped herbs over the shrimp.
Squeeze lemon juice over the dish.