*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
Copyright Whole Foods Market, 1995, email@example.com Reprinted with permission from Whole Foods Market