1. In a small bowl, combine the oil, fennel seeds and crushed red pepper. 2. Thread shrimp onto skewers. 3. Coat with oil mixture and place on rimmed baking sheet. 4. Season with salt and pepper. 5. Cover and refrigerate 30 minutes. 6. Prepare a grill to medium-high heat. 7. Brush fennel wedges with 2 tablespoons oil. 8. Season with salt and pepper. 9. Grill fennel until golden, about 3 minutes per side. 10. Remove from grill and place in a bowl, set aside. 11. Grill shrimp until done, about 2 minutes per side. 12. Remove from grill and place on a plate, keep warm. 13. Add spinach and tomatoes to fennel. 14. Toss with enough salad dressing to coat. 15. Divide salad among plates. 16. Sprinkle with bacon reserved from salad dressing. 17. Remove shrimp from skewers and arrange on salads. 18. Garnish with chopped fennel fronds. ---------------------------------------------------------------------------
Nutrition
Ingredients
