Ingredients
1/3 cup plus 2 T sherry wine vinegar
S&P to taste
1 cup plus 3 T extra virgin olive oil
4 shallots minced
1 lb shrimp shelled, deveined and split lengthwise
2 fennel bulbs trimmed
Juice of 1 lemon
2 heads frisee
5 mandarin oranges, clementines, or tangerines peeled and sectioned, with pith and seeds removed
Preparation
In a jar combine 1/3 cup vinegar with a pinch of S&P, 1 cup of the olive oil, and shallots, and shake vigorously until dressing thickens. Set aside.
Season shrimp with s&p and saute in the remaining oil, stirring constantly, about 2-3 miniutes to cook thoroughly. Remove shrimp to a voiwl and toss with half the dressing.
Deglaze pan over medium heat with remaining 2 T vinegar, scraping bottom of pan. Pour over the shrimp, cover bowl with plastic and set aside.
Halve the fennel bulbs and cut into 1/4" slices. Toss with the lemon juice.
In large bowl, combine the frisee, orange sections and remaining dressing. Mix in the shrimp and serve immediately.
