Grilled Shrimp & Calamari Salad With Arugula & Orange Vinaigrette

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
261
FAT
49%
CHOL
61%
SOD
22%

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Ingredients for 4 servings

16 jumbo shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry

Kosher salt and freshly ground black pepper

1/4 lb. (4 to 6) cleaned calamari bodies (no tentacles), rinsed and patted dry

1 medium fennel bulb (about 1 lb.), trimmed, quartered, cored, and thinly sliced crosswise

2 tsp. chopped fresh thyme

1 medium orange

2 tsp. white-wine vinegar

5 oz. baby arugula (about 5 cups)

1 red bell pepper, quartered lengthwise and cored

1/4 cup plus 2 Tbs. extra-virgin olive oil

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