Spring Mix Salad with Shrimp and Fennel

1/3 cup sherry wine vinegar
1/2 tsp salt, divided use
1/4 tsp freshly ground black pepper, divided use
1/3 cup plus 1 tsp organic extra virgin olive oil, divided use
2/3 cup chicken or vegetable broth
4 shallots, finely chopped
1 lb shrimp, shelled, deveined, split lengthwise
2 fennel bulbs, trimmed, thinly sliced, blanched
juice of 1 lemon
10 cups spring greens mix

Mix together 1/3 cup vinegar, and half the salt and pepper. Add 1/3 cup olive oil, broth, and shallots. Mix vigorously. Set aside.

In a large skillet over medium heat, heat the remaining 1 tsp olive oil until very hot but not smoking. Season shrimp with remaining salt and pepper and saute, stirring constantly until cooked through (2–3 minutes). Transfer shrimp to a bowl and toss with half the dressing; set aside.

Toss fennel with lemon juice in a large bowl. Combine with spring greens mix and remaining dressing. Toss in the shrimp mixture. Serve immediately.

Servings: 10