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Shrimp and Roasted Fennel Salad

Servings = 4 | Serving size =4 ounces shrimp with salad (entree size)

This recipe can be multiplied by 3.

Leftovers are good for about 24 hours.

Serve with a 2 ounce whole wheat roll.

1	bulb fennel
	spray olive oil
1 lbs	large shrimp (peeled and deveined)
2 Tbsp	fresh lemon juice
1 Tbsp	olive oil
1 Tbsp	honey
1 Tbsp	rice vinegar
2 Tbsp	reduced-fat mayonnaise
1 cup	celery (diced)
1 Tbsp	fresh tarragon leaves
1/4 tsp	salt
1 ounces	blue cheese
	fresh ground black pepper (to taste)

Preheat oven to 350° F.

Cut the stems from the fennel leaving the bulb. Slice in half and cut the tough core out. Slice in half again leaving four quarters. Put in a shallow roasting pan and spray lightly with olive oil. Place the roasting pan in preheated oven and roast for 45 minutes.

Remove and cool. After the fennel is cool cut into very thin slices.

Heat a grill or sauté pan over medium high heat. Spray lightly with olive oil and add shrimp in 1/2 pound batches. Sear on each side for about 4 – 5 minutes and remove to a plate. After they have cooled slice in half lengthwise.

Combine lemon juice, olive oil, honey, rice vinegar and reduced-fat mayonnaise in a bowl and whisk until well blended.

Toss together the sliced fennel, shrimp, dressing, celery, salt, pepper and tarragon.

Chill thoroughly.

Serve on cups made with two leaves of Boston lettuce placed in the bottom of a bowl. (Don't use lettuce if you are on Coumadin.) Top each serving with 1/4 ounce of blue cheese.

Nutrition Facts

Serving size: 4 ounces shrimp with salad | Servings 4

Calories 242 | Calories from Fat 89

Amount Per Serving (% Daily Value)

Total Fat 10g (15%) | Saturated Fat 3g (13%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 181 mg (60 %) | Sodium 524 mg (22 %)

Total Carbohydrates 12g (4%) | Sugars 2g

Dietary Fiber 2g (9%) | Protein 26g

Vitamin A 10% | Vitamin C 37 % | Calcium 15% | Iron 25%

Vitamin K 21 mcg  | Potassium  560 mg | Magnesium  58 mg