CITRUS FENNEL SHRIMP SALAD

3 oranges

1/4 cup + 1 tbsp olive oil

2 tbsp white balsamic

1 bulb fennel, trimmed

1 lb peeled, deveined large shrimp

1 tbsp cayenne pepper sauce

1 avocado, peeled, pitted, sliced

Grate 1/2 teaspoon zest and squeeze 2 tablespoons juice from 1 orange. Cut rind from remaining oranges and separate segments. In a bowl, whisk together 1/4 cup of oil, vinegar, orange juice, zest, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Thinly slice fennel. In a bowl, toss shrimp with pepper sauce. In a nonstick skillet, heat remaining 1 tablespoon of oil over medium-high heat. In 2 batches, add shrimp; cook, turning, until opaque, 3 to 4 minutes. Transfer fennel, oranges, avocado and shrimp to a platter. Serve with the dressing.

Yield: 4 servings

recipe and photo First for women 2024