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.
Made this salad as a main dish for two people and cut back the amount of shrimp to less than one pound. The dressing was very light (almost watery) but flavorful with fresh orange juice. The fennel must be hand cut paper thin or use a mandoline, otherwise the fennel is very chewy. Not sure I would make this again.