- One 1-inch piece of peeled fresh ginger, thinly sliced
- 1 medium carrot, thinly sliced
- 1 leek, white and tender green parts only, halved lengthwise and thinly sliced crosswise
- 1 medium fennel bulb, tops chopped, bulb halved lengthwise and very thinly sliced on a mandoline
- 4 cups water
- 2/3 cup Pinot Blanc
- Kosher salt
- 1 1/4 pounds large shrimp, shelled and deveined
- 1 Ruby Red grapefruit
- 1/3 cup fresh Ruby Red grapefruit juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons vegetable oil
- Pinch of sugar
- Freshly ground pepper
- 4 ounces spinach leaves, large stems discarded (about 4 cups loosely packed)
- In a large saucepan, combine the ginger, carrot, leek, fennel tops, water, wine and 1 tablespoon of salt and bring to a boil. Cover partially and simmer over low heat for 20 minutes.
- Add the shrimp to the broth in the saucepan, cover and remove from the heat. Let stand at room temperature for 20 minutes. Refrigerate overnight.
- Mince 2 teaspoons of the grapefruit zest; set aside. Using a sharp knife, peel the grapefruit; be sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the grapefruit sections.
- In a medium bowl, whisk the reserved zest and the grapefruit juice with the olive oil, vegetable oil and sugar. Season with salt and pepper. Add the sliced fennel, toss to coat and let stand at room temperature for 15 minutes.
- Remove the shrimp from the cooking broth and pat dry. Arrange the spinach in the center of 6 plates. Using a slotted spoon, remove the fennel from the dressing and mound over the spinach. Add the shrimp and grapefruit sections to the remaining dressing in the bowl, toss and then arrange around the salad. Drizzle with the remaining dressing and serve.
The dressing and the shrimp can be refrigerated overnight; leave the shrimp in their cooking liquid.
A Pinot Blanc from California or Alsace will complement the grapefruit and fennel in this salad and balance the richness of the shrimp.