Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Sherry wine vinegar
1/2 ts Salt
1/4 ts Freshly ground black pepper
1/3 c Extra virgin olive oil*
1 ts Extra virgin olive oil*
2/3 c Chicken or vegetable broth
4 Shallots; finely chopped
1 lb Shrimp; shelled, deveined,
-- split lengthwise
2 Fennel bulbs; trimmed,
-- thinly sliced, blanched
1 Lemon; juiced
10 c Spring greens mix

*Whole Foods (or other high quality) olive oil is recommended.

Mix together 1/3 cup vinegar, 1/2 the salt and pepper. Add 1/3 cup
olive oil, broth and shallots. Mix vigorously. Set aside. Season
shrimp with remaining salt and pepper. In a large skillet over medium
heat, heat 1 tsp olive oil until very hot. Add shrimp and sauté
stirring constantly until cooked through (2-3 minutes). Transfer
shrimp to a bowl and toss with 1/2 the dressing. Toss fennel with
lemon juice in a large bowl. Combine with spring salad mix and
remaining dressing. Toss in the shrimp marinade. Serve immediately.

Nutritional information per serving (10): 164 calories, 11g protein,
11g fat (1.5 saturated), 6g carbohydrates, 88mg cholesterol, 907mg
sodium Exchanges: 1 1/2 lean meat, 1 vegetable, 1 fat

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