Sunday, March 11, 2012

Shrimp Salad with Blood Oranges and Slivered Fennel


1/4 cup fresh blood orange juice (about 1 orange)
1 Tbsp fresh lemon juice
2 Tbsp Extra-Virgin Olive Oil, divided
1/2 tsp sea salt, divided
1/4 tsp freshly ground black pepper
24 jumbo shrimp, peeled and deveined (about 1-1/2 lbs)
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)

  1. 1. Combine orange juice, lemon juice, 1 1/2 tablespoons oil, 1/4 teaspoon salt, and pepper, stirring well with a whisk.
  2. 2. Prepare grill to medium-high heat.
  3. 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. 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.
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