Spicy Grilled Shrimp Over Shaved Fennel Slaw

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1 cup thinly sliced fennel bulb (about 1 small)

1/2 cup thinly sliced red bell pepper

1/4 cup vertically sliced red onion

2 teaspoons coarse-grain Dijon mustard

2 teaspoons extravirgin olive oil

2 teaspoons fresh lime juice

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

1/8 teaspoon sugar

6 peeled and deveined jumbo shrimp (about 3/4 pound)

1 teaspoon olive oil

1/8 teaspoon ground red pepper

1 tablespoon thinly sliced fresh mint

1 teaspoon grated lime rind

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