Shrimp and Fennel Salad with Citrus Dijon Vinaigrette

Hello, all! Although we are halfway through June, Connecticut is clinging on to cool temperatures with all its might! We have had about five 80° days so far, and the rest of the time it has been fairly cool. But the summer recipes must go on! Salads are a great option for summer dinners and lunches, because the meat can be grilled outside, and the rest assembled in the kitchen without turning on the oven or stove and heating the whole house up. Although it isn't too hot outside yet in New England, my kitchen is already starting to get uncomfortably warm when I cook indoors, so a salad recipe is in order. 
Fennel is often found in Italian recipes, and it pairs wonderfully with seafood. It has a texture similar to a firm raw onion, but it tastes nothing like an onion. It has a mild licorice taste, much like a fennel seed. If you have never tried it, you should! It can be eaten raw, but make sure to slice it as thinly as you can manage, so it can really soak up the vinaigrette. Fennel is also wonderful when cooked in a fish stew or soup. I have a fabulous Cioppino recipe that I will share this summer that utilizes cooked fennel. But for now, give this wonderful summer salad a try, and keep cool!

Ingredients:
1-2 heads of lettuce ( I used red leaf lettuce. You could use romaine, mixed greens, or any kind you like)

1 bulb fennel, thick outer layer removed. Sliced thinly
1 red onion, thinly sliced
1 lb. raw shrimp (peeled and de-veined, and patted dry with paper towel) 
1 large naval orange, zested and juiced
1 T. lemon juice
2 T. red wine vinegar
4 T. extra virgin olive oil
1/2 T. dijon mustard
Salt and Pepper to taste

Instructions:
1) For the vinaigrette: whisk together lemon juice, orange juice, red wine vinegar, dijon mustard, and a pinch of cracked black pepper and salt. Once combined, slowly drizzle in oil while whisking constantly until emulsified. 
2) In a large bowl, combine shrimp, 1 T. of vinaigrette and zest of the orange. Let sit while grill heats up. 
3) Grill shrimp for 1-2 minutes per side, or until the pink and curled up. 
4) Mix thinly sliced onion, fennel, and torn lettuce with  vinaigrette. Top with Grilled shrimp. 

 As you can see, I grilled my shrimp in a grill basket, because my grill can be inconsistent and flare up for no good reason. You do not need a grill basket for this recipe to come out tasty!