Grilled Red Chili Shrimp with Fennel-Orange Glaze

Ingredients

• 8 bamboo skewers
• 32 shrimp
• 1/4 cup canola oil
• Pinch of kosher salt and freshly ground black pepper
• 2 cups Fennel-Orange Salad (recipe follows)
• 1 cup Orange-Ginger Glaze (recipe follows)
• 2 cups microgreens or sprouts of your choice
• 8 ounces fennel bulb, thinly sliced
• 1 tablespoon fennel fronds, chopped
• 1 orange segment (or 4-ounce can of mandarin oranges)
• 1/4 cup Pickled Red Onions, chopped
• 1/2 jalapeno, seeded and thinly sliced
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon sugar
• 1/4 cup cider vinegar
• 1.25 cups freshly squeezed orange juice
• 2 tablespoons honey
• 2 tablespoons light brown sugar
• 1.5 teaspoons cherry peppers (fresh seeded jalapeno can be substituted)
• 1.5 teaspoons peach jam (or any fruit jam)
• 2 teaspoons fresh ginger, peeled and cut into 1/4-inch coins