Instructions: Mix all dressing ingredients. Set aside. Place fish, shrimp and 1/4 cup of the vinaigrette in a shallow nonmetal dish or heavy-duty resealable plastic bag, turning fish and shrimp to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes, but no longer than 2 hours. Reserve remaining vinaigrette. Heat coals or gas grill. Remove fish and shrimp from marinade; reserving marinade. Cover and grill fish and fennel 4-6 inches from medium heat 5 minutes; brush with marinade. Add shrimp. Cover and grill 10-15 minutes, turning and brushing fish, fennel and shrimp with marinade 2-3 times, until shrimp are pink and firm, fish flakes easily with fork and fennel is tender. Discard any remaining marinade. Place romaine on serving platter. Cut fish into bite-size pieces. Place fish, fennel, shrimp and remaining ingedients on romaine. Serve with reserved vinaigrette. 6

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