---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Fish, Seafood
       Yield: 10 servings
     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 sauté 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
   Copyright Whole Foods Market, 1995, wfm@wholefoods.com
   Reprinted with permission from Whole Foods Market
   Meal-Master compatible format courtesy of Karen Mintzias