"1 (10-inch) square salt block, at least 1½ inches thick ¼ cup freshly squeezed lemon juice, divided 2 tablespoons extra-virgin olive oil, divided 5 garlic cloves, minced, divided 2 teaspoons cracked fennel seed, divided 1 teaspoon chopped fresh oregano leaves 1 pound jumbo (20 to 25 count) shrimp, peeled and deveined 4 fennel ribs, wide pale-green parts only ¼ cup plain Greek yogurt 1 tablespoon ouzo or other anise-flavored liqueur ¼ teaspoon fine sea salt ½ lemon, cut into 4 wedges"