- 1 pound shrimp, 21 – 25 size, peeled and deveined
- 1 ½ teaspoons chipolte pepper in adobe, chopped
- 1 pinch tumeric
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- 1 pinch salt and pepper
- 1 bulb fennel, cleaned and dried
- 1 medium golden beets, cooked and peeled
- ½ cup cooked red quinoa
- 4 cups baby arugula, cleaned and dried
- 1 medium pink grapefruit
- 1 medium clementine, or orange
- 2 teaspoons fennel fronds, lacy herb of the fennel
Place shrimp on a plate to hold. Add the chipotle, tumeric, chili powder and smoked paprika. Mix well. Set a large saucepan with 1″ of water and a steamer basket. Bring to a boil. Add shrimp, reduce heat to medium – high and cover. Steam for 3 – 5 minutes until pink, cooked through (depending on size). Sprinkle with a little salt and pepper. Uncover and set aside.
Make Citrus Vinaigrette (see recipe).
To prepare salad: Cut the fennel bulb, trim root end, and slice thinly – a mandoline works great. Place in a bowl, toss with 3 tablespoons of dressing and toss. Set aside to marinate. Cut the pink grapefruit into 4 wedges. With a sharp knife, cut away skin and white pith. Cut into segments, discarding pith. Cut clementines into 1/2″ cross wide slices. Peel away the skin, and segment the fruit.
Slice the golden beet thinly on mandoline.
Assemble the salad: Place 4 large plates on your work surface. To each plate add 5 slices on beets in an overlapping circles. Mound a portion of fennel on top. Place the 4 cups of arugula into a bowl. Add 4 tablespoons of dressing, toss. Add 1 cup on top of the beets and fennel, adding height.
Add 5 shrimp to the plate around the arugula. Add citrus segments around. Sprinkle a little dressing over all. Top with 2 tablespoons of quinoa on each salad. Repeat with remaining ingredients. Scatter some fennel fronds and serve.
Store extra dressing in a clean glass jar in the refrigerator for another use.