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Shrimp Salad with Blood Oranges and Slivered Fennel

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings
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)

Nutrition Information

  • calories 329
  • fat 9.8 g
  • satfat 1.5 g
  • monofat 5.4 g
  • polyfat 1.9 g
  • protein 36.3 g
  • carbohydrate 22.2 g
  • fiber 4.9 g
  • cholesterol 259 mg
  • iron 4.6 mg
  • sodium 570 mg
  • calcium 178 mg

How to Make It

  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.