-
1
Remove the heads and shells from the shrimp, keeping the tails intact, and reserve.
-
2
Devein the shrimp and set aside on ice.
-
3
For poaching liquid: steep the saffron in the white wine.
-
4
Heat olive oil in a large, heavy-bottomed pot over medium-high heat until oil slides easily across the pan, add the reserved shrimp heads and shells and cook until they turn an orange-red color.
-
5
Add the fennel, onion, carrot and gently brown, about 2 minutes.
-
6
Using a cheese grater, gently grate the tomato into the broth and cook for another 3 to 5 minutes.
-
7
Add the white wine and saffron mixture, water, whole tarragon, and whole basil.
-
8
Bring to a boil and reduce to a gentle simmer for 45 minutes, skimming frequently.
-
9
Strain and set aside.
-
10
For the skewers: place shrimp on a skewer, piercing through the tail and body, about 3 per skewer.
-
11
Season with kosher salt.
-
12
Return the poaching liquid to the stove and heat to a gentle simmer.
-
13
Add the shrimp skewers to the liquid and cook, until the shrimp are firm and just cooked through, being careful not to over cook, about 2 to 2 1/2 minutes.
-
14
Serve on top of Shaved Fennel with Citrus Vinaigrette and garnish with fennel fronds.
-
15
Carefully arrange fennel, avocado, and grapefruit on a plate and dress with the Citrus Vinaigrette.
-
16
In a medium size mixing bowl, whisk together the garlic, honey, mustard, vinegar, lemon juice, orange juice, and salt.
-
17
Gradually pour the olive oil and canola oil into the mixture while whisking.
-
18
Set aside.
