This is one of our all-time favorite salads and it happens to work with a variety of shellfish (see also scallops). The citrus and the fennel help to emphasize the sweet, fresh flavors of the shrimp while the classic French, mustard based vinaigrette gives the whole thing added depth. It’s perfect for dinner party or for a simple weeknight light dinner or appetizer.
- 1 lbs Coastal Seafoods Brand 16-20 Shrimp, Peeled & Deveined
- 1 Large Red Grapefruit, Peeled & Segmented
- 2-3 Clementine Oranges, Peeled & Segmented
- 1 Bulb of Fennel, Thinly Shaved
- Fennel Fronds
- 4 Tablespoons of Olive Oil
- 1 Tablespoon of Rice Wine Vinegar
- 1 Tablespoon of Dijon Mustard
- 1 Tablespoon of Butter
- Salt to taste
In a large sauté pan over medium high heat, add in 2 tablespoons of olive oil and 1 tablespoon of butter and cook until the butter has completely melted and has become white and frothy.
Pat the shrimp dry and season each side with salt. Place the shrimp in the pan and sear on each side until golden brown, about 1 ½-2 minutes per side. Remove shrimp from heat.
In a large mixing bowl add in remaining olive oil, rice wine vinegar, and mustard and whisk to combine. Add in the grapefruit, oranges, and fennel and gently toss to combine trying not to break up the fruit. Season with salt to taste.
Plate the salad on individual serving plates and garnish with the seared shrimp. Drizzle with the remaining dressing and garnish with fennel fronds.