Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

How to Make It

Step 1

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

Step 2

Prepare grill to medium-high heat.

Step 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.

Step 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.

Ratings & Reviews

Not sure it's worth it

May 04, 2015
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.

Pschwarz's Review

January 15, 2014

ShwethaRishu's Review

February 03, 2012
awesome recipe