Arugula Salad with Grilled Shrimp, Asparagus and Fennel

This salad is my version of one of Bonnie Stern's recipes, from  "The Best of HeartSmart Cooking".

We like it as a lunch or light dinner.

Makes 6 servings

2 plump cloves garlic

*1 bunch basil

*1/4 c LG Extra Virgin Olive Oil (Look for one in the more med-robust section. Ask if there is one with notes of fennel)

*If you make this out of Basil season, use our Basil infused Olive Oil as a delicious alternative.

2 tiny pinches of good quality sea salt

1 lb (500g) wild shrimp butterflied ( I use frozen Argentina if large fresh wild are not available)

1 large bulb fennel  trimmed and cut in wedges

1 bunch asparagus, trimmed

2 tbsp LG Traditional Balsamic

1 tbsp lemon juice or LG Sicilian White Balsamic Vinegar

1/4 tsp fresh cracked pepper

4 cups arugula, trimmed

1. In a food processor, combine garlic, basil and 1 tsp salt and puree. Add oil amd puree again. Combine 2 tbsp 'basil oil' with shrimp, reserving remaining for dressing.

2. Grill shrimp, fennel and asparagus until browned and just cooked through, about 4 minutes in total. (do in batches on small bbq)

3. To prepare dressing, whisk together vinegar, lemon juice, reserved basil oil, remaining 1 tsp salt and pepper. (This dressing is also good on rice, pasta, potato salads or as a sauce on lamb or chicken.)

4. Toss shrimp, fennel and asparagus with dressing. Taste and adjust seasonings if necessary. Serve salad on a bed of arugula.