Texas Shrimp Summer Salad with Three Citrus Vinaigrette

Recipe courtesy of Texas Department of Agriculture

Serves 4

“Super fresh and clean flavors really make this salad stand out as a truly refreshing light lunch or dinner appetizer. Using fresh thyme makes a world of difference in the flavor and is worth seeking out.”

1 pound (454 g) large Texas wildcaught shrimp, peeled and fully cooked

2 grapefruits, preferably Texas Red when available

1 small mango, peeled and sliced

½ cup (65 g) San Saba pecan halves, toasted

1 cup watermelon, diced into ½-inch pieces

1 bunch watercress, trimmed and cleaned

½ cup plus two tablespoons (118 ml plus 30 ml) Three Citrus Vinaigrette (recipe follows)

Kosher salt

Black pepper, freshly ground

In a small bowl toss the shrimp with 2 tablespoons (30 ml) of Three Citrus Vinaigrette to marinate and season with a little salt and pepper.

Peel the grapefruit, removing all skin and pith. Then, using a paring knife, cut between the grapefruit membrane and remove the sections. Place them in a separate, medium-size bowl.

Add the mango, pecan halves, watermelon and watercress to the bowl with the grapefruit. Toss all the ingredients with remaining ½ cup (118 ml) of Three Citrus Vinaigrette.

Season the salad with a little salt and pepper, to taste.

Divide the salad evenly on 4 chilled plates and top with even amounts of the marinated shrimp.

Serve immediately.

Three Citrus Vinaigrette

Makes 1 cup (237 ml)

1 teaspoon (0.8 g) fresh thyme leaves, minced

2 teaspoons (9.8 ml) lemon juice, freshly squeezed

2 teaspoons (9.8 ml) lime juice, freshly squeezed

3 tablespoons (44 ml) grapefruit juice, freshly squeezed

1 shallot, peeled and minced

3 tablespoons (44 ml) honey

1 tablespoon (15 ml) Dijon mustard

⅔ cup (158 ml) Texas extra virgin olive oil

Kosher salt

Black pepper, freshly ground

Place shallots, thyme and juice of the lemon, lime and grapefruits in a small bowl. Add the honey and Dijon mustard and mix well.

While stirring vigorously with a wire whisk, slowly drizzle in the olive oil until it is completely incorporated.

Season with salt and pepper, to taste.

The vinaigrette will keep for up to 1 week refrigerated in a sealed container. Prior to serving, allow it to come to room temperature and whisk it vigorously.