• Fast
• Healthy

Ingredients

1. 1 tablespoon fresh lemon juice
2. 1/2 teaspoon harissa or hot sauce
3. 3 tablespoons extra-virgin olive oil
4. 1 large fennel bulb—halved, cored and shaved paper-thin
5. 4 celery ribs, very thinly sliced
6. 2 navel oranges, peeled and thinly sliced crosswise
7. Salt and freshly ground pepper
8. 1 1/2 pounds shelled and deveined large shrimp
9. 1/2 cup fresh grapefruit juice
10. 2 tablespoons unsalted butter
11. 1 tablespoon snipped chives

Directions

1. 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.
2. 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.
3. 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.