*Whole Foods (or other high quality) olive oil is recommended. Mix together one third cup vinegar, half the salt and pepper. Add one third 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 saut� stirring constantly until cooked through (2-3 minutes). Transfer shrimp to a bowl and toss with half 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. Nutritional information per serving (10): 164 calories, 11g protein, 11g fat

(1.5 saturated), 6g carbohydrates, 88mg cholesterol, 907mg sodium Exchanges: 1.5 lean meat, 1 vegetable, -20ºC at Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias