Provided by Sara Rimer
Categories salads and dressings
Time 20m
Yield Ten servings
Number Of Ingredients 9
Steps:
- In a mason jar combine 1/3 cup of the vinegar with a pinch of salt and pepper. Add 1 cup of the olive oil and the shallots. Cover and shake vigorously until the dressing becomes thick. Set aside.
- Season the shrimp with salt and pepper. In a large skillet heat the remaining olive oil until hot. Add the shrimp and saute, stirring constantly, until cooked through, 2 to 3 minutes.
- Remove the shrimp to a bowl and toss with half of the dressing.
- Deglaze the pan over medium heat with the remaining vinegar, scraping the bottom of the pan. Pour over the shrimp. Cover the bowl with plastic wrap and set aside.
- Halve the fennel bulbs and cut into 1/4-inch slices. Toss with the lemon juice. In a large bowl combine the fennel, frisee, orange sections and remaining dressing. Mix in the shrimp with its dressing. Serve immediately.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 22 grams, Carbohydrate 16 grams, Fat 26 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 508 milligrams, Sugar 9 grams, TransFat 0 grams
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