Fennel Citrus & Shrimp Salad

i took this recipe from Food Network by Michael Chiarello & tweaked it to be 20/20 friendly & also to accomodate the ingredients i had at home:

2 small heads fennel, shaved
1/2 large grapefruit
2 oranges, naval or other
6 oz shrimp, peeled & deveined
2t extra-virgin olive oil, plus 1t
1T fennel spice rub (see recipe here)
sea salt (Maldon or Fleur de Sel preferably) & black pepper to taste

Heat 1t olive oil in a skillet. Rub the shrimp with the fennel rub & add to the skillet. cook for approx 4-5 minutes, turning occassionally until all sides are evenly pink.

Cut the skin and white pith off all the citrus fruits and segment the fruits over a bowl to catch the segments and juices. Add the shaved fennel (save the fronds for garnish). Season with the salt and pepper and add the remaining 2 teaspoons of the olive oil (I like to use a high-quality olive oil for this). Toss well, taste for balance and reserve.

This salad will serve as a meal by itself so take a dinner plate & plate the fennel/citrus mix at the bottom. put the pan seared shrimp on top & garnish with chopped fennel fronds.

Makes 1 serving of approx. 430 calories & 13.5g of fat