Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           sherry wine vinegar
     1/2  teaspoon      salt
     1/4  teaspoon      freshly ground black pepper
     1/3  cup           extra virgin olive oil*
   1      teaspoon      extra virgin olive oil*
     2/3  cup           chicken or vegetable broth
   4                    shallots -- finely chopped
   1      pound         shrimp; shelled -- deveined, - split
                        -- lengthwise
   2                    fennel bulbs; trimmed -- - thinly sliced
   1                    lemon -- juiced
  10      cups          spring greens mix

Preparation:

*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.