¼ C. freshly squeezed lemon juice
2 Tbsp. Meyer lemon olive oil or extra-virgin olive oil
1 lb. shelled rock shrimp
2 Tbsp. freshly squeezed orange juice (if needed)
2 Tbsp. minced shallots
2 fennel bulbs, trimmed and cored (reserve fennel fronds)
kosher salt and freshly ground black pepper
1 Tbsp. olive oil
In a medium bowl, combine half of the lemon zest, half of the lemon juice, and 1 Tbsp. of the flavored or extra-virgin olive oil. Add the shrimp, toss to coat, and let stand for 30 minutes.
Cut the skin from the orange, following the curve of the fruit with the knife. Carefully cut the sections from the membranes, working over a bowl to catch any juice. Put the orange segments in a separate bowl. Measure the juice; if less than 2 Tbsp., add enough juice to make 2 Tbsp. Add the remaining lemon zest, remaining lemon juice, remaining 1 Tbsp. flavored or extra-virgin olive oil, and the shallots to the orange juice.
Using a mandoline or a sharp knife, cut the fennel into very thin crosswise slices. Lightly chop the reserved fennel fronds. Add the fennel, fronds, and orange juice mixture to the bowl with the orange segments and toss gently to coat. Season with salt and pepper to taste.
In a large nonstick skillet, heat the 1 Tbsp. olive oil over high heat until it shimmers but is not smoking. Add the shrimp and sauté until pink on both sides, about 3 minutes. Using a slotted spoon, transfer the shrimp to the fennel mixture. Divide among 6 small bowls and serve immediately.