Citrus Salad with Shrimp and Watercress

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2  blood oranges 
• 2 tablespoons olive oil extravirgin
• 1 tablespoon mint leaves fresh chopped
• 1  pink grapefruit 
• 3 tablespoons grapefruit juice fresh
• 1.3 pounds shrimp deveined peeled
• 10  kumquats seeded thinly sliced
• 1 teaspoon grapefruit rind grated
• 2  navel oranges 
• 0.5 cup onion red thinly sliced
• 0.5 teaspoon salt 
• 2 cups watercress trimmed ( 1 bunch)
• 1 tablespoon citrus champagne vinegar 

Equipment

• sauce pan
• whisk

Directions

1. To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk.
2. To prepare salad, add shrimp to large saucepan of boiling water.
3. Remove from heat, and let stand for 5 minutes or until shrimp are done.
4. Drain and rinse with cold water; drain.
5. Cut a 1/4-inch slice off top and bottom of oranges and grapefruit.
6. Cut away peel so no white pith remains.
7. Cut fruit crosswise into 1/4-inch-thick slices, and discard any seeds.
8. Cut each grapefruit slice into quarters. Arrange fruit on a serving platter.
9. Drizzle fruit with 2 tablespoons vinaigrette.
10. Combine shrimp, onion, mint, and 1 tablespoon vinaigrette, tossing gently to coat. Arrange shrimp mixture over fruit.
11. Combine remaining vinaigrette, watercress, and kumquats, tossing gently to coat. Arrange watercress mixture over shrimp mixture.
12. Serve immediately.