Grilled Shrimp With Fennel, Avocado, And Orange Salad

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Skinny Taste
Nutrition per serving    (USDA % daily values)
CAL
279
FAT
40%
CHOL
71%
SOD
50%

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Ingredients for 4 servings

2 navel oranges, peeled and sliced

1 lb jumbo shrimp, peeled and deveined (weight after peeled)

4 cups fresh arugula or baby greens

1 cup (1⁄2 small bulb) fresh fennel, thinly sliced or shaved w/ mandoline

1 medium-size ripe Hass avocado, sliced thin

1 large navel orange, peeled and squeezed

3 tbsp fresh lemon juice

1 tbsp extra-virgin olive oil

3 tbsp minced shallots

kosher salt, to taste

freshly ground black pepper, to taste

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