| 1 | lb | Marlin; swordfish or tuna steaks, 3/4-1" thick |
| 12 | | Uncooked lg. shrimp; peeled, deveined, thawed, if frozen |
| 1 | md | Fennel bulbs; cut crosswise into 6 slices |
| 10 | | Leaves romaine; coarsely shredded |
| 14 | oz | Can artichoke hearts; drained -OR- |
| 5 | | Stalks canned hearts of palm; drained, cut into 1 inch pieces (up to 6) |
| 1/2 | sm | Red onion; thinly sliced |
| 12 | | Cherry tomatoes |
| 12 | | Kalamata or ripe olives |
| | SHALLOT-THYME VINAIGRETTE |
| 1/2 | c | Olive oil; or vegetable oil |
| 1/4 | | Cvup balsamic vinegar |
| 1 | tb | Finely chopped shallots |
| 1 | tb | Chopped fresh thyme leaves; or 1 tsp. dried |
| 2 | tb | White wine vinegar |
| 1 | tb | Dijon mustard |
| 1/4 | ts | Salt |
