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

INSTRUCTIONS:

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.

NUTRITIONAL INFO:

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