Grilled Shrimp, Fennel and Orange Salad
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:
Calories 320 Fat 18 g Sodium 500 mg
Carbohydrates 23 g Saturated fat 3 g Total sugars 14 g
Protein 20g Cholesterol 130 mg Dietary fiber 7 g
Exchanges per serving: 1 vegetable, ½ fruit, ½ carb, 3 lean protein, 2 ½ fat.