Grilled Shrimp, Fennel and Orange Salad

Serves 4.

Note: You can use a grill grate to grill the shrimp, or skewer them to avoid slipping through the grill. From Meredith Deeds.

• 3 tbsp. orange juice

• 1 tbsp. sherry vinegar

• 2 tsp. Dijon mustard

• 1 tsp. orange zest

• 1 tsp. honey

• 1/4 c. plus 1 tbsp. extra-virgin olive oil, divided

• 1/2 tsp. salt, divided

• 1/2 tsp. freshly ground black pepper, divided

• 1 large bulb fennel, sliced into 1/2-in. thick slices

• 1 large red onion, sliced into 1/2-in. slices

• 1 lb. large shrimp, peeled and deveined

• 8 cups baby lettuce

• 2 oranges, peeled and segmented

• 2 tbsp. chopped fresh mint


In small bowl, whisk together orange juice, vinegar, mustard, zest and honey. Slowly whisk in 1/4 cup olive oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper and set aside.

Preheat a grill to medium-high heat. Oil the grill rack if cooking seafood and vegetables directly on grill. Brush the fennel, onion and shrimp with 1 tablespoon olive oil and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fennel and onion on the grill (or on skewers or on a grill pan) and cook, turning once, for 10 minutes or until tender. Remove and let cool.

Place shrimp on the grill and cook for 2 minutes per side, or until just done. Transfer to a plate.

Roughly chop the fennel.

In large bowl, toss the baby lettuce with 2 tablespoons dressing and place on serving plates. Arrange the shrimp, fennel, onion, orange segments and mint on top of the lettuce. Drizzle on more vinaigrette and serve.

Nutrition information per serving:

Calories320Fat18 gSodium500 mg

Carbohydrates23 gSaturated fat3 gTotal sugars14 g

Protein20gCholesterol130 mgDietary fiber7 g

Exchanges per serving: 1 vegetable, ½ fruit, ½ carb, 3 lean protein, 2 ½ fat.