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.
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
How to Make It
To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.
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.
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.
Combine shrimp, onion, mint, and 1 tablespoon vinaigrette, tossing gently to coat. Arrange shrimp mixture over fruit.
Combine remaining vinaigrette, watercress, and kumquats, tossing gently to coat. Arrange watercress mixture over shrimp mixture. Serve immediately.