2 T. pomegranate juice

1 T. olive oil

1 T. fresh lemon juice

1 tsp. sugar

1 small shallot, minced

1 tsp. Dijon mustard

Salt and freshly ground pepper to taste

 

Salad:

2 C. watercress, cleaned and stemmed

1/2 C. pomegranate seeds (about 1 pomegranate)

1/2 C. diced orange sections (about 1 orange)

1/4 C. chopped green onions

1/4 C. toasted pine nuts

 

Shrimp:

1/2 T. paprika

1/2 tsp. ground cumin

1/4 tsp. garlic powder

1/4 tsp. dried oregano

1/4 tsp. cayenne pepper

1/4 tsp. salt

12 large shrimp, peeled and deveined

1 T. olive oil

 

Whisk all ingredients for vinaigrette in a small bowl and refrigerate until use. (Or place in a lidded container with a jar and shake to emulsify.)  Combine all ingredients for salad.  Combine the spices for the shrimp in a large zipper-lock plastic bag. Add shrimp to the bag, seal and shake. Remove shrimp from the bag.  Heat oil in a skillet over medium-high heat. Add shrimp when oil is hot and cook for 2 minutes on each side, or until shrimp is done. Toss the salad with vinaigrette, divide onto two plates, top each with six shrimp and serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber: