Shrimp, Fennel & Blood Orange Salad
Blood oranges are one of my favorite things and I always look forward to their season. This recipe features them simply peeled and sliced with crunchy fennel and tender spiced shrimp.
Salad
2-3
Lior Lev Sercarz
1/2 pound shrimp, peeled and deveined
2 teaspoons OMG spice
1 small fennel bulb, thinly sliced
Olive oil
1 medium blood orange, peeled and sliced
Fleur de sel
Peperoncino
Lemon
1/4 cup mint leaves
Season the shrimp with OMG spice and salt and set aside.
Toss the fennel with olive oil, lemon juice and season with fleur de sel and peperoncino. Spread it on a serving platter.
Heat some olive oil in a pan and cook the shrimp for about 2 minutes in each side on medium heat.
Place the blood orange slice on top of the fennel and top with the cooked shrimp.
Sprinkle the mint leaves on top and serve. Enjoy.
Replace the shrimp with seared salmon.
Add toasted chopped almonds for a great crunch.
Questions? Contact helen@laboiteny.com
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