Salad with spelt, oranges and shrimp

Ingredients:

• 1 cup spelt
• 2 red (blood) oranges
• 0.7 kg large shrimp, peeled and deveined
• 0.5 tsp crushed fennel seeds
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 fennel root
• 1 bunch watercress, ends trimmed
• 0.5 cup fresh parsley
• 1/3 cup pitted Kalamata olives, halved

Preparation:

1. In a medium saucepan, bring water to a boil. Add the spelt, stir, and reduce heat to low; simmer until tender, 20-25 minutes. Drain.
2. Meanwhile, grate the zest of half a blood orange into a medium bowl. Add the shrimp, fennel seeds, a pinch of salt, and 1/2 teaspoon of black pepper. Mix well and set aside for 10 minutes. Remove the peel from both oranges with a paring knife. Working over a large bowl, cut the membranes and release the pulp from the oranges, allowing the segments to fall into the bowl. Squeeze the remaining membranes into the bowl. Stir in 2 tablespoons of olive oil and vinegar and set aside.
3. Halve the fennel root lengthwise and slice thinly crosswise, discarding the core. Add to the oranges along with the watercress, parsley, and olives; do not toss the salad yet.
4. In a large nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the shrimp, spreading them out in a single layer, and cook, turning occasionally, until cooked through, about 3 minutes.
5. Add the spelt to the salad, toss, and season with salt and pepper to taste. Divide among plates and top with the shrimp.