Shrimp With Orange Butter and Fennel and Orange Salad

• 2 oranges
• 1 large bulb fennel, thinly sliced (about 2 cups)
• 4 teaspoons plus 1 tablespoon extra-virgin olive oil
• 2 teaspoons white wine vinegar
• Kosher salt
• 12 large shrimp, peeled and deveined
• 2 tablespoons butter

1. 1.
2. Zest and juice 1 orange; reserve.
3. Cut the peel and white pith from the remaining orange.
4. Slice the orange into half-moons and put into a bowl.
5. Add the fennel, 4 teaspoons olive oil, vinegar, and 1 teaspoon salt; toss to coat and set aside.
6. 2.
7. Toss the shrimp with the remaining 1 tablespoon olive oil; sprinkle with salt.
8. Sear the shrimp in a hot skillet for 45 seconds, then flip.
9. Add 2 tablespoons orange juice, 1 teaspoon orange zest, and butter; cook until the shrimp is opaque in the center, 1 to 2 minutes.
10. 3.
11. Serve the fennel salad with the shrimp.

oranges, bulb fennel, extravirgin olive oil, white wine vinegar, kosher salt, shrimp, butter

Taken from www.foodnetwork.com/recipes/food-network-kitchens/shrimp-with-orange-butter-and-fennel-and-orange-salad-recipe.html (may not work)