This salad is a riot of color, from the red shrimp to its oranges and purplish-red onions. Shrimp other than royal reds may be used, but they may need to cook a bit longer.
See related box for where to buy royal reds.
Serve with an Orvieto Classico or a chenin blanc, such as a Vouvray.
- 3 to 4 medium oranges
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons rice vinegar
- 1/2 cup peanut oil or olive oil, plus more for the pan as needed
- Freshly ground black pepper
- 1 to 1 1/2 pounds royal red shrimp, fresh or defrosted, then peeled
- 6 to 8 handfuls salad greens, washed and spun dry (about 5 ounces)
- 1/2 medium red onion, cut into thin slices (half-moons; not mandoline-thin)
- 1/2 medium fennel bulb, trimmed and cut in half vertically, then each half cut into thin slices
Cut the oranges into sections (see NOTE) over a bowl to catch the fruit and any juices. You will need about 30 orange sections for the garnish.
Make the vinaigrette by whisking together 1 tablespoon of the juice from the oranges, the lime juice, vinegar and oil in a medium mixing bowl. Season with salt and pepper to taste.
Season the shrimp with salt and pepper to taste. Brush a skillet with oil (preferably peanut) and heat over medium-high heat. Use tongs to add the shrimp to the skillet one at a time, being careful not to crowd. Cook for about 30 seconds on each side, without stirring, until just opaque. Transfer to a bowl and cover loosely to keep warm while you prepare individual portions.
Arrange a bed of salad greens on each plate.
Add the onion and fennel to the vinaigrette; toss until well coated. Divide the mixture among the plates, then divide the shrimp, topping each salad with them. Garnish with about 5 orange sections on each plate. Serve immediately.
From cookbook author John Martin Taylor.
Tested by Geneva Collins.
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