Frisee Salad With Shrimp, Fennel & Mandarin Oranges

• 1/3 cup plus 2 T sherry wine vinegar
• S&P to taste
• 1 cup plus 3 T extra virgin olive oil
• 4 shallots minced
• 1 lb shrimp shelled, deveined and split lengthwise
• 2 fennel bulbs trimmed
• Juice of 1 lemon
• 2 heads frisee
• 5 mandarin oranges, clementines, or tangerines peeled and sectioned, with pith and seeds removed

1. In a jar combine 1/3 cup vinegar with a pinch of S&P, 1 cup of the olive oil, and shallots, and shake vigorously until dressing thickens. Set aside.
2. Season shrimp with s&p and saute in the remaining oil, stirring constantly, about 2-3 miniutes to cook thoroughly. Remove shrimp to a voiwl and toss with half the dressing.
3. Deglaze pan over medium heat with remaining 2 T vinegar, scraping bottom of pan. Pour over the shrimp, cover bowl with plastic and set aside.
4. Halve the fennel bulbs and cut into 1/4" slices. Toss with the lemon juice.
5. In large bowl, combine the frisee, orange sections and remaining dressing. Mix in the shrimp and serve immediately.

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Taken from www.epicurious.com/recipes/member/views/frisee-salad-with-shrimp-fennel-mandarin-oranges-50032681 (may not work)