Skewered Grilled Shrimp, Arugula, And Orange Salad With Citrus-Basil Dressing

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Coastal Living


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1 1/4 pounds unpeeled, extra-large fresh shrimp

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

Cooking spray

1 tablespoon extra-virgin olive oil

Citrus-Basil Dressing

2 cups firmly packed arugula

1 1/2 cups thinly sliced fennel bulb (about 1/2 small bulb)

1/4 cup vertically sliced red onion

2 oranges, peeled and sectioned

1 cup grape tomatoes, halved

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