Shrimp Salad with Fennel, Red Onion, and Orange
Fresh lemon juice
1¼ pound(s), peeled and deveined
2 large, Navel, peeled and cut into 3⁄4-inch pieces
Uncooked fennel bulb(s)
1 medium, thinly sliced
Uncooked red onion(s)
½ small, thinly sliced
12 large, kalamata variety
- To make the dressing, whisk together the lemon juice, oil, salt, and pepper in a serving bowl.
- Add the remaining ingredients to the dressing and toss to coat. Yields about 2 cups per serving.