Arugula and Crispy Shrimp Salad

This is a great salad for any dinner party.  Light, elegant and delish!  An instant crowd pleaser!

This will serve 8.

• 1/2 lb uncooked large shrimp, deveined and tails removed (about 24 pieces)
• 2 eggs
• 2 cups panko bread crumbs with 1 tsp of parsley mixed in.
• Oil for frying
• 3 blood oranges or 1-2 red grapefruit , peeled and sectioned 
• baby arugula (or your choice of salad mix)
• Glazed pecans
• Honey Cilantro Dressing:  Small handful of cilantro, small handful of fennel fronds, 1 heaping TB of honey, juice of 2 limes, 1 TB white balsamic vinegar and 1-2 TB of olive oil.  Put all ingredients in a food processor and combine.

Dredge shrimp in egg wash then in panko.  Place on wax paper.  I have found when I refrigerate for at least 1/2 hour the panko shrimp will fry much easier.  Fry shrimp until both sides are browned nicely.

On greens, place 2-3 orange or grapefruit slices.  Some people don't care for grapefruit so I always have the option of oranges, but with this dressing you will LOVE grapefruit!  1 tsp. of glazed pecans.  Drizzle 1 -2 tsp. of dressing over greens and oranges. Then top each salad with 3 small crispy shrimps.  Serve immediately!

ENJOY :)