Shrimp and Orange Salad

Serves 4

Marinade:
12 large prawns
1/4 cup extra virgin olive oil
1 tsp soy sauce
1 Tbsp chopped fresh basil
2 Tbsp fresh orange juice
4 Tbsp toasted bread crumbs
Salt and pepper

Sauté:
2 Tbsp olive oil
1 yellow pepper, julienne
1/2 fennel bulb, julienne
1 Tbsp garlic, finely chopped
1/4 cup orange juice
Salt and pepper to taste
12 black olives, pitted and halved
2 oranges, skin removed and cut into segments
2 Tbsp fresh mint, finely chopped
A touch of good balsamic vinegar

Shell shrimp. Mix olive oil, soy sauce, basil and orange juice together. Add shrimp and let marinate for at least 30 minutes.

Meanwhile, heat olive oil and sauté pepper, fennel and garlic. Sauté until peppers and fennel are almost done. Add orange juice, cook until liquid is evaporated. Add olives, toss and remove from heat.

Remove shrimp from marinade and dredge them in bread crumbs. Salt and pepper and put under a broiler until pink. (Do not overcook.)

Set shrimp aside when done, toss pepper, fennel mixture with orange segments and fresh mint. Salt and pepper to taste.

Pair this with Ferrari-Carano Fumé Blanc.