Bart's Recipes
Rinse the fennel bulb, remove the tough core, and slice the vegetable into paper-thin slices. Peel the orange and carefully segment the flesh between the membranes. Catch any released orange juice in a small bowl.
Prepare a dressing by combining the collected orange juice with the olive oil and white wine vinegar. Season the liquid well with a pinch of pepper and salt.
Heat a grill pan over high heat until quite hot. Pat the tiger shrimp dry and season them with pepper and salt. Grill the shrimp for approximately two minutes per side until they are pink all over and just cooked through. Remove them from the pan immediately.
Combine the sliced fennel, arugula, and orange segments in a large bowl. Pour the prepared dressing over the top and toss gently so the leaves and vegetables are well coated.
Divide the prepared salad evenly among the plates. Top with the warm, grilled tiger shrimp. Finally, garnish with some fresh dill and serve immediately.
