Relax in the summer heat with this Fennel and Shrimp Salad recipe
1 pomelo or large white grapefruit
orange juice, fresh squeezed
1 tbsp salad oil
1 tbsp honey
1 tbsp lime juice
1 tbsp lemon juice
2 cloves garlic, minced
? tsp white pepper
2 medium fennel bulbs
1 medium onion
1 tbsp cooking oil
24 medium shrimp, cooked, peeled and deveined
Section pomelo or grapefruit and orange over a small bowl to catch juices; add enough fresh orange juice to equal 1/4 cup.
For dressing, add salad oil, honey, lime juice, lemon juice, garlic, and white pepper to reserved juices.
Whisk until combined.
Set dressing aside.
Cook the fennel and onion in hot cooking oil for 2 minutes; cool to room temperature.
Meanwhile, rinse shrimp; pat dry.
Cook in boiling water about 2 minutes or until shrimp turn opaque; drain.
Rinse with cold water; drain again 5.
Arrange lettuce on 4 plates.
Place onion and fennel mixture in center; arrange shrimp, pomelo or grapefruit sections, and orange sections around center.
Drizzle with dressing.