Citrus Salad with Shrimp and Watercress

Ingredients

• 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

Preparation

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.