SERVES 4
TOTAL TIME: 30 minutes
You will need four 12-inch metal skewers for this recipe. See the photos that follow the recipe.
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2 |
fennel bulbs, stalks discarded, trimmed and cut vertically through base into ¼-inch-thick slices |
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6 |
tablespoons olive oil |
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Salt and pepper |
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|
2 |
oranges |
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1½ |
pounds extra-large shrimp (21 to 25 per pound), peeled and deveined |
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¼ |
teaspoon sugar |
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½ |
cup fresh parsley leaves |
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½ |
cup chopped fresh mint |
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2 |
tablespoons lemon juice |
1. Toss fennel with 2 tablespoons oil in bowl and season with salt. Cover and microwave until softened, about 6 minutes, stirring halfway through cooking; drain well.
2. Meanwhile, cut away peel and pith from oranges, then quarter oranges and slice crosswise into ¼-inch-thick pieces; set aside for salad. Pat shrimp dry with paper towels. Thread shrimp tightly onto four 12-inch metal skewers, alternating direction of heads and tails. Brush shrimp skewers with 3 tablespoons oil and season with salt and pepper. Sprinkle one side of each shrimp skewer with sugar.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
4. Clean and oil cooking grate. Place fennel and shrimp skewers, sugared side down, on grill. Cook (covered if using gas) until shrimp and fennel are lightly charred on first side, about 4 minutes.
5. Flip fennel and shrimp, and push shrimp together on skewer with tongs if they separate. Continue to cook until shrimp are opaque throughout, about 2 minutes, and fennel is tender, about 4 minutes. Transfer shrimp skewers to platter; tent loosely with aluminum foil and let rest while making salad.
6. Cut fennel into 1-inch pieces. Combine fennel, oranges, parsley, mint, lemon juice, and remaining 1 tablespoon oil in bowl and season with salt and pepper to taste. Serve with shrimp.