1/3 c Sherry wine vinegar

1/2 ts Salt

1/4 ts Freshly ground black pepper

1/3 c Extra virgin olive oil*

1 ts Extra virgin olive oil*

2/3 c Chicken or vegetable broth

4 Shallots; finely chopped

1 lb Shrimp; shelled, deveined,

-- split lengthwise 2 Fennel bulbs; trimmed,

-- thinly sliced, blanched 1 Lemon; juiced

10 c Spring greens mix

*Whole Foods (or other high quality) olive oil is recommended. Mix together 1/3 cup vinegar, 1/2 the salt and pepper. Add 1/3 cup olive oil, broth and shallots. Mix vigorously. Set aside. Season shrimp with remaining salt and pepper. In a large skillet over medium heat, heat 1 tsp olive oil until very hot. Add shrimp and saut? stirring constantly until cooked through (2-3 minutes). Transfer shrimp to a bowl and toss with 1/2 the dressing. Toss fennel with lemon juice in a large bowl. Combine with spring salad mix and remaining dressing. Toss in the shrimp marinade. Serve immediately. Nutritional information per serving (10): 164 calories, 11g protein, 11g fat (1.5 saturated), 6g carbohydrates, 88mg cholesterol, 907mg sodium Exchanges: 1 1/2 lean meat, 1 vegetable, 1 fat