Ingredients
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2,1
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1,3
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4,1
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1,3
-
1
-
-
-
-
-
-
-
-
-
-
Directions
This recipe is for my friend Raquel who texts me photos of her fancy dishes she eats when she dines out, then asks me how to make it. I told her I would try to recreate it for her, but wasnt too excited about the idea of fennel. Because she raved about it so much, I bought all the ingredients anyway and to my surprise, the fennel didnt bother me at all! I think the trick is that I shaved it real thin with my mandoline, and I loved the way it paired with the citrus and the grilled shrimp.,I felt like I was eating dinner at a fancy-shmancy restaurant, and kept thinking what a great dish this would be for Mothers Day. My daughter Madison (yes, my three year old) enjoyed the salad too believe it or not! Here she is on Easter, shes getting so big
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Steps
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1
Done
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Reserve 1?2 Cup of the Vinaigrette For Dressing the Salad and Pour the Remaining Vinaigrette Into a Medium Nonreactive Bowl |
|
2
Done
|
Put the Shrimp in the Bowl, Season With Salt and Pepper and Toss; Let It Sit For About 30 Minutes. |
|
3
Done
|
Prepare Your Outdoor Grill, or Heat a Grill Pan Over Medium-High Heat. |
|
4
Done
|
Grill the Shrimp Until Just Cooked Through and Opaque, About 1 1/2 Minutes Per Side. Transfer to a Plate. |
|
5
Done
|
Divide the Baby Greens on Four Plates, Top With Sliced Fennel, Oranges, Avocados and Shrimp. |
|
6
Done
|
Season With Salt and Pepper to Taste and Drizzle With the Remaining Vinaigrette, About 2 Tbsp Per Salad. |
