Ocean Garden From: Chef Don Curtiss, Volterra Restaurant, Seattle. Yield: 2 servings. 2 Jumbo Ocean Garden Authentic Mexican Shrimp, peeled and deveined as needed, Volterra™ Fennel Seasoning as needed olive oil Salad: 1⁄2 cup fennel bulb, cured and sliced very thin 1⁄2 cup orange segments 2 Tbsp. orange juice ¼ cup Taggiasca olives 1 Tbsp. Champagne vinegar 1 Tbsp. olive oil as needed, salt mix as needed, black pepper 1 cup baby arugula 1 Tbsp. fresh chopped chives Preheat grill. ...

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