U.S.-farmed or wild shrimp are a good sustainable seafood choice. For pretty slivers of fennel, use a mandoline to slice the bulb.
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)
3 blood oranges, peeled and cut crosswise into thin slices
2 cups thinly sliced fennel bulb (about 1 small)
Chopped fennel fronds (optional)
How to Make It
Combine orange juice, lemon juice, 1 1/2 tablespoons oil, 1/4 teaspoon salt, and pepper, stirring well with a whisk.
Prepare grill to medium-high heat.
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.
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.