Citrus Salad with Shrimp and Watercress |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This light and zesty main-dish salad is a refreshing change from the heavier meals usually served this time of year. Full of bright colors, it takes advantage of all the citrus fruits now in season. Ingredients:
1 teaspoon grated grapefruit rind |
3 tablespoons fresh grapefruit juice |
2 tablespoons extravirgin olive oil |
1 tablespoon white wine vinegar |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/4 pounds jumbo shrimp, peeled and deveined |
2 navel oranges |
2 blood oranges |
1 pink grapefruit |
1/2 cup thinly sliced red onion |
1 tablespoon chopped fresh mint |
2 cups trimmed watercress (about 1 bunch) |
10 kumquats, seeded and thinly sliced |
Directions:
1. To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.
2. To prepare salad, add shrimp to large saucepan of boiling water. Remove from heat, and let stand for 5 minutes or until shrimp are done. Drain and rinse with cold water; drain.
3. Cut a 1/4-inch slice off top and bottom of oranges and grapefruit. Cut away peel so no white pith remains. Cut fruit crosswise into 1/4-inch-thick slices, and discard any seeds. Cut each grapefruit slice into quarters. Arrange fruit on a serving platter. Drizzle fruit with 2 tablespoons vinaigrette.
4. Combine shrimp, onion, mint, and 1 tablespoon vinaigrette, tossing gently to coat. Arrange shrimp mixture over fruit.
5. Combine remaining vinaigrette, watercress, and kumquats, tossing gently to coat. Arrange watercress mixture over shrimp mixture. Serve immediately.
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