Shrimp Salad with Blood Oranges and Slivered Fennel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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U.S.-farmed or wild shrimp are a good sustainable seafood choice. For pretty slivers of fennel, use a mandoline to slice the bulb. Ingredients:
1/4 cup fresh blood orange juice (about 1 orange) |
1 tablespoon fresh lemon juice |
2 tablespoons extra-virgin olive oil, divided |
1/2 teaspoon sea salt, divided |
1/4 teaspoon freshly ground black pepper |
24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds) |
cooking spray |
3 blood oranges, peeled and cut crosswise into thin slices |
2 cups thinly sliced fennel bulb (about 1 small) |
chopped fennel fronds (optional) |
Directions:
1. Combine orange juice, lemon juice, 1 1/2 tablespoons oil, 1/4 teaspoon salt, and pepper, stirring well with a whisk.
2. Prepare grill to medium-high heat.
3. Combine shrimp, remaining 1 1/2 teaspoons oil, and remaining 1/4 teaspoon salt; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from skewers; keep warm.
4. Divide orange slices evenly among 4 plates; top each serving with 1/2 cup fennel and 6 shrimp. Drizzle 1 tablespoon dressing over each serving. Sprinkle with fennel fronds, if desired. Serve immediately.
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