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Sautéed Jumbo Shrimp With Passion Fruit Dressing

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6 ripe passion fruit, halved (see Note)

1/2 cup plus 1 tablespoon extra-virgin olive oil

Salt and freshly ground pepper

8 baby carrots, peeled

8 asparagus spears

2 medium red bell peppers, quartered

1 large fennel bulb, cut through the core into eighths

8 shiitake mushroom caps, stems discarded (about 1/2 pound)

2 large Belgian endives, quartered lengthwise

8 jumbo shrimp, shelled and deveined (about 3/4 pound)

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