Shrimp Salad With Blood Oranges And Slivered Fennel

• 1/4 cup fresh blood orange juice (about 1 orange)
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon sea salt, divided
• 1/4 teaspoon freshly ground black pepper
• 24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
• Cooking spray
• 3 blood oranges, peeled and cut crosswise into thin slices
• 2 cups thinly sliced fennel bulb (about 1 small)
• Chopped fennel fronds (optional)

1. Combine orange juice, lemon juice, 1 1/2 tablespoons oil, 1/4 teaspoon salt, and pepper, stirring well with a whisk.
2. Prepare grill to medium-high heat.
3. Combine shrimp, remaining 1 1/2 teaspoons oil, and remaining 1/4 teaspoon salt; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from skewers; keep warm.
4. Divide orange slices evenly among 4 plates; top each serving with 1/2 cup fennel and 6 shrimp. Drizzle 1 tablespoon dressing over each serving. Sprinkle with fennel fronds, if desired. Serve immediately.

fresh blood orange juice, lemon juice, extravirgin olive oil, salt, freshly ground black pepper, jumbo shrimp, cooking spray, oranges, fennel bulb, fennel

Taken from www.myrecipes.com/recipe/shrimp-salad-with-blood-oranges-slivered-fennel (may not work)