Cut the stems from the fennel leaving the bulb. Slice in half and cut the tough core out. Slice in half again leaving four quarters. Put in a shallow roasting pan and spray lightly with olive oil. Place the roasting pan in preheated oven and roast for 45 minutes.

Remove and cool. After the fennel is cool cut into very thin slices.

Heat a grill or sauté pan over medium high heat. Spray lightly with olive oil and add shrimp in 1/2 pound batches. Sear on each side for about 4 - 5 minutes and remove to a plate. After they have cooled slice in half lengthwise.

Combine lemon juice, olive oil, honey, rice vinegar and reduced-fat mayonnaise in a bowl and whisk until well blended.

Toss together the sliced fennel, shrimp, dressing, celery, salt, pepper and tarragon.

Chill thoroughly.

Serve on cups made with two leaves of Boston lettuce placed in the bottom of a bowl. (Don't use lettuce if you are on Coumadin.) Top each serving with 1/4 ounce of blue cheese.