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Nom Nom Nom.

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                                                                  Ingredients
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 3 tbsp extra virgin olive oil
                                                                  • Yes No 1 large fennel bulb
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 2 navel orange
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 large lb shrimp
                                                                  • Yes No 1/2 cup grapefruit juice
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 1 tbsp chives
                                                                  • In a bowl, whisk the lemon juice and harissa with 2 tablespoons of the olive oil. Add the fennel, celery and orange slices, season with salt and pepper and toss. Transfer the salad to plates.
                                                                  • In a large skillet, heat the remaining 1 tablespoon of olive oil until smoking. Season the shrimp with salt and pepper and add to the skillet. Cook, stirring once, until just pink and curled, about 2 minutes. Transfer the shrimp to a plate.
                                                                  • Add the grapefruit juice to the skillet and cook until reduced by half. Swirl in the butter, then add the chives and shrimp; simmer for 2 minutes, stirring. Top the salad with the shrimp and serve.
                                                                  Yields: 6
                                                                  • Total Time: 30 minutes
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