FENNEL AND ORANGE SALAD TOPPED WITH PRAWNS / SHRIMP

Steps:

• To make up the marinate add lemon juice, olive oil, finely minced fresh red chilli, finely minced fresh garlic, finely chopped fresh parsley into a jar and shake until the mixture it's well blended.
• Place the shelled and divined prawns/shrimp into a bowl and pour the marinate over the prawns/shrimp. Marinate in the fridge for about two hours.
• Once marinate is ready make the salad.
• Slice fennel in half and remove the middle bulb of fennel (this part could be very woody if fennel wasn't picked at the right time). Finely slice fennel into straw size. In a small bowl, mix olive oil and white wine vinegar then add fennel to soak/marinate in until ready to use.
• Peel each orange and sliced them into four thick slices each. When ready to serve this dish arrange three oranges in a circle (lapping each other) in the middle of each serving plates. If your orange is small then you may need another orange.
• Place fennel on top of the orange (you can discard any left over dressing).
• Place/Style the prawn/shrimp onto of the salad, discard any marinate.
• Serve and Enjoy.