Citrus Shrimp Salad
This bright and sunny salad is simple yet elegant. Grapefruit and orange segments are further highlighted by our citrusy EVOOs and our Thai Ginger Salt~the perfect pairing for poached shrimp.
Ingredients:
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
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
Directions:
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.