U.S.-farmed or wild shrimp are a good sustainable seafood choice. For pretty slivers of fennel, use a mandoline to slice the bulb.

Viana La Place
Recipe by Cooking Light April 2009

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine orange juice, lemon juice, 1 1/2 tablespoons oil, 1/4 teaspoon salt, and pepper, stirring well with a whisk.

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  • 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.

Nutrition Facts

329 calories; fat 9.8g; saturated fat 1.5g; mono fat 5.4g; poly fat 1.9g; protein 36.3g; carbohydrates 22.2g; fiber 4.9g; cholesterol 259mg; iron 4.6mg; sodium 570mg; calcium 178mg.