08 Feb Shrimp Salad with Blood Oranges and Slivered Fennel
I came across blood oranges in the store recently and wondered what to make with them. This recipe lets me combine seafood and citrus. Perfect! Pair this dish with one of Wildaire’s wonderful aromatic whites, no need to wait till summer to drink white wine, and enjoy. shopwildaire
Shrimp Salad with Blood Oranges and Slivered Fennel
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)
- 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.
Borrowed from myrecipes.com