Serves 4 with leftovers
|1/4||cup pine nuts|
|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.
|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