• Preheat the oven to 400 degrees F.
• Depending on the size of potatoes, cut them either in half or in quarters. For the Chilean Splash Creamers, cut in quarters because they’re larger than other Creamers. Place them on a baking sheet. Toss with 2 teaspoons olive oil, ¼ teaspoon salt and ¼ teaspoon ground pepper.
• Cut the fennel half through the root, then thinly slice. Place them on a second baking sheet. Gently toss with 2 teaspoons olive oil, ¼ teaspoon salt and ¼ teaspoon ground pepper.
• 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.
• Heat a large nonstick skillet over medium-high heat. Toss the shrimp with 1 teaspoons olive oil and ⅛ teaspoons salt, and add to skillet. Cook until just cooked through, about 1 minute per side.
• In a large bowl, combine the arugula, shrimp, potatoes and fennel. Gently toss with the dressing.

The Dressing:

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