Winter shrimp salad with oranges, fennel and black olives

1		large head frisée or chicory, torn into small piece
2		medium fennel bulbs, cored and thinlies sliced
2		medium oranges, peeled and sliced into rounds and then into half-moons
1		small shallot, thinly sliced
6		sprigs dill, lightlies chopped
8		black olives, pitted and cuts in half
1  tablespoon		1½ teaspoons fresh lemon juice, plus the grated zest from the entire lemon
1		garlic clove, peeled and lightly crushed with the flat of a knife
1  teaspoon		2½ tablespoons extra-virgin olive oil A big pinch of salt Freshly ground black pepper
1  lb.		1¼ pounds large shrimp, shelled and deveined but with the tails left on

Tip: For nutritional information on all the ingredients in Winter shrimp salad with oranges, fennel and black olives just click on each ingredient name. Then adjust the serving size for any Winter shrimp salad with oranges, fennel and black olives ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Place the frisée or chicory in a large, shallow salad bowl. Add the fennel, oranges, shallot, dill, and olives. Pour the lemon juice into a small bowl. Add the garlic and 1½ tablespoons of the oil and season with salt and black pepper. Give it a good whisk, pressing down on the garlic to release its flavor.

When you’re ready to serve the salad, season the shrimp with the lemon zest, a pinch of salt, and some black pepper.

Place a large skillet over high heat. Add the remaining 1 tablespoon of olive oil. When it’s hot, add the shrimp, spreading it out so it cooks quickly. Sear the pieces on one side, just until they start to turn pink, about a minute. Turn them with tongs and sear their other side, about a minute or so longer, just until tender.

Add the shrimp to the salad. Remove the garlic and pour on the vinaigrette. Toss. Serve right away.