Fennel and Shrimp Salad

Segment the pomelo and orange by cutting away the pith and skin, then carefully separate the segments over a bowl to catch any juices. Discard seeds and set segments aside in a separate bowl.

Whisk together fresh orange juice, lime juice, lemon juice, salad oil, honey, minced garlic, and white pepper in a small bowl until combined. Set the dressing aside.

Trim the fennel bulbs by removing the stalks and fronds, then cut the bulbs in half lengthwise and thinly slice them crosswise into half-moons. Slice the onion thinly as well.

Heat the cooking oil in a large skillet or wok over medium-high heat until shimmering. Add the sliced fennel and onion, then cook for 3-4 minutes, stirring frequently until they are tender-crisp with light caramelization.

Transfer the fennel and onion to a large mixing bowl and let cool for 2-3 minutes. Add the cooked shrimp, pomelo and orange segments (with any collected juices), and half of the prepared dressing.

Gently toss the salad together until all ingredients are coated, then taste and add remaining dressing as needed for desired flavor balance.

Arrange fresh Bibb lettuce leaves on a serving platter or individual plates. Top with the fennel and shrimp mixture, distributing the fruit segments, shrimp, and fennel evenly. Serve immediately while the fennel and onion are still warm.