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Sunday Supper & More

Shrimp skewers with watercress-orange salad

(Sally Pasley Vargas for The Boston Globe)
December 15, 2010

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Serves 4 with leftovers

SALAD

1/4 cup pine nuts
2 Navel oranges
1 tablespoon red wine vinegar
Pinch of sugar
Salt and pepper, to taste
1/4 cup olive oil
2 bunches watercress, thick stems cut off
1/4 cup dried cranberries
2 ounces goat cheese, crumbled

1. In a dry skillet over medium heat, toast the pine nuts, shaking the pan constantly, for 3 minutes or until they are aromatic; set aside to cool.

2. Cut a slice from the top and bottom of each orange. Place them on a cutting board with one flat side on the board. Use a serrated knife and a sawing motion to carve away the peel and white pith. With the oranges still upright, quarter them. Lay the quarters with a flat side on the board. Slice across each one to make wedge-shaped slices. Reserve any excess juice on the board for the dressing. You should have about 2 tablespoons.

3. In a small bowl, whisk together the reserved orange juice, vinegar, sugar, salt, and pepper. Gradually whisk in the olive oil in a thin stream.

4. In a salad bowl, combine the watercress, orange slices, cranberries, pine nuts, and goat cheese.

5. Dress the salad when the shrimp are cooked.

SHRIMP

Olive oil (for the pan)
1/4 cup olive oil
Finely grated rind of 1 lemon
1 clove garlic, finely chopped
36 very large shrimp, peeled, and deveined (2 1/2 pounds of 10/15 count)
Salt, to taste
1/8 teaspoon crushed red pepper, to taste
1 lemon, cut into 4 wedges (for garnish)

1. Soak 12 bamboo skewers in warm water for 20 minutes. Lightly oil a broiler pan or rimmed baking sheet. Turn on the broiler.

2. In a large bowl, stir together the olive oil, lemon rind, and garlic. Pat the shrimp dry. Add them to the bowl and toss well. Thread 3 shrimp on each skewer and lay them in the pan. Sprinkle with salt and red pepper.

3. Broil the shrimp, turning once, for 3 to 4 minutes, until they are bright pink and cooked through. Set aside 4 skewers for the angel hair.

4. Toss the salad and dressing and divide it among 4 plates. Add 2 skewers and a lemon wedge to each.

Sally Pasley Vargas