California Citrus and Fennel Slaw with Grilled Shrimp

Ingredients

• 1 pound large shrimp peeled and deveined
• 2 tablespoons olive oil divided
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper freshly ground
• 1 bulb fennel thinly sliced
• 2 cups mixed citrus segments such as orange, grapefruit, and lemon
• 1 cup arugula washed and dried
• 1/4 cup fresh mint leaves torn
• 1 tablespoon honey
• 1 tablespoon lemon juice freshly squeezed

Instructions

1. 1 Preheat the grill to medium-high heat.
2. 2 In a bowl, toss the shrimp with 1 tablespoon of olive oil, sea salt, and freshly ground black pepper until evenly coated.
3. 3 Grill the shrimp for 2-3 minutes on each side until pink and opaque. Remove from the grill and set aside.
4. 4 In a large bowl, combine the thinly sliced fennel, mixed citrus segments, arugula, and torn mint leaves.
5. 5 In a small bowl, whisk together the remaining tablespoon of olive oil, honey, and freshly squeezed lemon juice to create a dressing.
6. 6 Pour the dressing over the citrus and fennel mixture and gently toss to combine.
7. 7 Arrange the citrus and fennel slaw on a serving platter and top with the grilled shrimp.
8. 8 Serve immediately, garnished with additional mint leaves if desired.