Bainbridge Style

Baby Arugula, Strawberry & Fennel Salad with Grilled Shrimp and White Balsamic Vinaigrette

From:  Cathy Casey’s Northwest Table
Makes 6 to 8 servings
Shrimp
1 tablespoon undiluted orange juice concentrate
Pinch of red pepper flakes
2 tablespoons minced orange zest
1 tablespoon Dijon mustard
2 tablespoons minced shallots
1/2 cup olive oil
2 tablespoons minced fennel fronds
1 tablespoon fennel seed, toasted and crushed
2 1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 pounds large raw shrimp (32 to 40)
Salad
1 large or 2 small fennel bulbs, trimmed
Oranges or Strawberries
6 cups baby arugula or Bainbridge salad blend
2 heads baby frisee (or Bainbridge salad blend), torn, rinsed, and spun dry
White Balsamic Vinaigrette (see below)

To marinate the shrimp, whisk all the ingredients, except the shrimp, in a large bowl. Peel, devein, and remove tails, then add the shrimp to marinade and toss to coat. Refrigerate and marinate for at least 1 hour to overnight.
To prepare the salad, finely shave the fennel bulbs with a sharp knife or a mandoline and crisp in ice water for 10 minutes. Spin dry before using. Cut the peel off the oranges, trim away all the white pith, then cut the fruit into 1/4-inch-thick slices. Flick out any seeds. (If prepared ahead, refrigerate the fennel and orange slices separately, for up to 2 hours.)

Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Grill the shrimp until just pink and done, about 1 to 2 minutes per side.
Meanwhile, toss the arugula, frisee, fennel, and strawberries with enough of the vinaigrette to coat nicely – taste for flavor, adding more dressing if needed. (Carla’s note: wait until just before serving to add dressing)
Server the salad on a large platter or divide among individual plates, arrange the shrimp on top, and drizzle with a little extra dressing if desired.

In a large bowl, whisk the vinegar, shallots, mustard, and juice concentrate. Whisk in the pepper flakes, salt, pepper to taste, and fennel seed. Slowly drizzle in the oil, whisking constantly to emulsify. Stir in the fennel fronds. If made ahead, refrigerate until shortly before needed, then re-whisk before using. The vinaigrette keeps, refrigerated, for up to 2 weeks.