Shrimp Salad with Sherry Vinaigrette

Serves: 4
Ingredients:
5 tablespoons extra-virgin olive oil
1 1/4 pounds medium shrimp—shelled and deveined, shrimp halved lengthwise, shells reserved
Sea salt and freshly ground pepper to taste
2 tablespoons sherry vinegar
6 ounces watercress (10 cups packed), thick stems discarded
Directions:

In a medium saucepan, heat 1 tablespoon of the olive oil. Add the shrimp shells, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the shells start to brown, about 3 minutes. Add 2 cups of water and bring to a boil. Cover and simmer over low heat for 15 minutes.

Strain the shrimp stock and return it to the saucepan. Boil over high heat until reduced to 2 tablespoons, about 10 minutes. Pour the reduction into a small bowl. Stir in the vinegar and 3 tablespoons of the olive oil and season the dressing with salt and pepper.

In a large skillet, heat the remaining 1 tablespoon of olive oil. Add the shrimp and season with salt and pepper. Cook over moderate heat, tossing, until just cooked, about 3 minutes.

In a bowl, toss the watercress with the dressing. Add the shrimp and toss. Mound the salad on plates and serve.

 

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