Jumbo Shrimp Salad

1. 1

   Finely grate 1 teaspoon of zest from the oranges and reserve.

2. 2

   Using a sharp knife, peel the oranges, taking care to remove all of the bitter white pith.

3. 3

   Working over a bowl, cut in between the membranes to release the orange sections into the bowl.

4. 4

   Pour off the juice, reserving 2 tablespoons for the vinaigrette.

5. 5

   In a blender, combine the vinegar with the reserved orange zest and juice, the garlic, shallot, dill, mustard and ground fennel seeds.

6. 6

   With the machine on, slowly pour in 1/2 cup plus 2 tablespoons of the olive oil; season with salt and pepper.

7. 7

   In a large skillet, toast the walnuts over moderate heat until fragrant, about 3 minutes.

8. 8

   Transfer to a plate to cool.

9. 9

   In the same skillet, heat the remaining 2 tablespoons of olive oil.

10. 10

    Season the shrimp with salt and pepper and cook, turning once, until opaque throughout, about 4 minutes.

11. 11

    In a large bowl, toss the watercress with the fennel, olives, toasted walnuts and orange sections.

12. 12

    Add 1/2 cup of the vinaigrette and toss well.

13. 13

    Transfer the salad to plates, top with the shrimp and serve, passing the remaining vinaigrette at the table.

* Per serving · 4 servings · Values may vary.

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