Remove the zest from one orange and set it aside. Use a sharp knife to remove all of the white pith, then slice the orange into 2 cm chunks. Place these with the zest.
Slice the remaining orange in half and place, flesh side down on a skillet placed over medium heat. Let cook until the orange begins to leech its liquid. Check that the flesh is now slightly charred. Set both halves aside.
Use a mandoline (watch your fingers!) or a food processor fitted with a steel cutter, or a very sharp knife to slice the fennel and radishes as finely as you can. Toss the slices with one Tbl of Malden Salt and set aside.
Just before you are ready to serve, squeeze the charred oranges into a small container. Add the salt and whisk to combine. Then slowly pour the olive oil into the mixture, whisking continuously.
Toss the shaved fennel and radishes, orange slices and zest, and shrimp with three-quarters of the dressing. Taste and adjust seasoning with additional salt and pepper. If you want to add the chili pepper, this is the time. Toss again with the cilantro and mint. Garnish with sprouts or shoots and serve immediately.
The only piece of vaguely complicated kitchen kit you need for this is a mandoline slicer. In a pinch, a sharp knife will do.