Shrimp With Oranges And Rosemary Vinaigrette

Ingredients

The salad ingredients:

• ½ cup chopped celery
• Salt to taste, if desired
• 2 small oranges, peeled and sliced
• ¾ pound cooked shrimp with spices (see recipe)
• 1 bunch watercress, rinsed and drained well, tough stems trimmed and discarded

The rosemary vinaigrette:

• 1 tablespoon red-wine vinegar
• 3 tablespoons olive oil
• ¼ teaspoon paprika
• Salt to taste, if desired
• Freshly ground pepper to taste
• ½ teaspoon finely chopped garlic
• ½ teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    383 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 36 grams protein; 273 milligrams cholesterol; 1410 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Two servings

Preparation

1. Put the celery in a saucepan and add cold water to cover and salt to taste. Bring to the boil and simmer about 30 seconds. Drain and set aside to cool.
2. Arrange alternating, overlapping layers of oranges and shrimp on a bed of watercress. Sprinkle with the chopped celery.
3. In a small bowl, blend the vinegar with the oil, paprika, salt, pepper, garlic and rosemary. Pour the sauce over the salad and serve at room temperature.

15 minutes