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Citrus Salad with Shrimp and Watercress

Yield 6 servings (serving size: about 1/3 cup watercress mixture, 1/2 cup shrimp, and 1/2 cup fruit)
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.


  • Vinaigrette:
  • 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
  • Salad:
  • 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

Nutrition Information

  • calories 226
  • caloriesfromfat 26 %
  • fat 6.5 g
  • satfat 1 g
  • monofat 3.6 g
  • polyfat 1.1 g
  • protein 20 g
  • carbohydrate 22.5 g
  • fiber 4.1 g
  • cholesterol 144 mg
  • iron 1.5 mg
  • sodium 345 mg
  • calcium 114 mg

How to Make It

  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.