24 jumbo shrimp (about 1-1/2 pounds), shelled & deveined
1/2 teaspoon salt + more for sprinkling on the griddle
8 cups arugula
24 sun-dried tomatoes (from a jar, preserved in oil)
2 fennel bulbs, shaved with the use of a mandoline or sliced as thinly as possible with a sharp knife
24 fresh cherry tomatoes, halved
2 lemons, zest only
1/4 teaspoon pepper
2 teaspoons fennel seeds (optional)
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
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