Ingredients
- 1 1/4 pounds unpeeled, extra-large fresh shrimp
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- Cooking spray
- 1 tablespoon extra-virgin olive oil
- Citrus-Basil Dressing
- 2 cups firmly packed arugula
- 1 1/2 cups thinly sliced fennel bulb (about 1/2 small bulb)
- 1/4 cup vertically sliced red onion
- 2 oranges, peeled and sectioned
- 1 cup grape tomatoes, halved
Description
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