Floating Olive Branch
4 Large Shrimp
1 Bay leaf
1/2 pink grapefruit, peeled and segmented
1/2 navel orange, peeled and segmented
1/2 blood orange
2 radishes, thinly sliced
1 teaspoon chopped chives
1 cup watercress
2 tablespoons finely chopped roasted pistachios
1/4 cup (60 ml) Seasons Orange Infused Oil Olive Oil
2 tablespoons Seasons Grapefruit White Balsamic
Seasons thai ginger salt to taste

Cook shrimp in a pot of salted, boiling water with bay leaf for 4 minutes.  Remove shrimp and allow to cool. Remove flesh from shell, discarding all shells.

Citrus Salad Mixture:

In a medium bowl toss shrimp, grapefruit, oranges, radishes, chives, watercress and pistachios. Next, add to bowl Seasons Grapefruit White Balsamic followed by the Seasons Blood Orange olive oil.  Finish with a few pinches of Seasons Thai ginger infused salt.