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1
Cut the shrimp in half lengthwise, keeping the shell and tail intact.
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2
Using a sharp knife, cut off both the top and bottom of the blood oranges.
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3
Remove the skin and the pith (the white part) from the outside of each orange.
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4
Carefully cut in between the segments to remove the flesh of the orange without any membranes.
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5
Work over a bowl to collect the juices.
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6
Place all of the segments in a strainer set over the bowl to collect the juices.
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7
In a large bowl combine the shrimp, rosemary, garlic, hot pepper sauce, 1 tablespoon of the olive oil, and salt and pepper to taste.
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8
Toss well, cover with plastic, and let stand for 1 hour on the counter or up to 24 hours in the refrigerator.
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9
Put the fennel, celery, celery leaves, and parsley in another large bowl.
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10
Cover with 4 cups of ice water, stir in 1 tablespoon salt, and refrigerate for at least 30 minutes but no longer than 24 hours.
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11
This will keep the fennel and celery crisp and prevent them from turning brown.
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12
To make the blood orange vinaigrette: Combine the collected blood orange juice, about 3 tablespoons, with the raspberry vinegar.
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13
Whisking constantly, slowly add 3 tablespoons of the remaining olive oil.
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14
Season with salt and pepper and set aside.
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15
Preheat the broiler or grill to its highest setting.
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16
When ready to assemble the salad, remove the fennel, celery, celery leaves, and parsley from the ice water and pat dry.
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17
Remove the shrimp from the marinade and grill, shell side down, until cooked through, 5 to 7 minutes.
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18
If broiling, place the shrimp shell upside down on a sizzle platter or baking sheet on a rack 5 inches from the heat.
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19
Move the pan every few minutes until the shrimp are ready, 5 to 10 minutes, depending how hot the broiler is.
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20
Toss the fennel mixture with the orange segments and the blood orange vinaigrette.
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21
Arrange the salad on individual plates, distribute the shrimp evenly on top, and serve.
