RH Staff

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. Sprinkle shrimp liberally with Volterra™ Fennel Seasoning and rub with olive oil. Grill Mexican shrimp until just cooked and serve atop the salad.

For salad: Combine all ingredients for salad in a medium bowl and mix thoroughly. Place salad on a plate and top with grilled Mexican shrimp. Sprinkle with chives.