Preparation

Step 1 out of 8

Preheat the oven to 400°F.

Step 2 out of 8

Depending on the size of potatoes, cut them either in half or in quarters. Place them on a baking sheet. Toss with two teaspoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon ground pepper.

Step 3 out of 8

Cut the fennel half through the root, then thinly slice. Place them on a second baking sheet. Gently toss with 2 teaspoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon ground pepper.

Step 4 out of 8

Place the potatoes and fennel on two separate racks of the oven. Cook until the vegetables are golden brown and tender, flipping the vegetables and switching racks halfway through, about 30 minutes total.

Step 5 out of 8

Heat a large nonstick skillet over medium-high heat. Toss the shrimp with one teaspoon olive oil and 1/8 teaspoon salt, and add to skillet. Cook until just cooked through, about one minute per side.

Step 6 out of 8

In a large bowl, combine the arugula, shrimp, potatoes and fennel. Gently toss with the dressing.

Step 7 out of 8

Make the Dressing:

Step 8 out of 8

In a small bowl, whisk together the balsamic vinegar, smoked paprika, salt and olive oil.