Jumbo Shrimp Salad

Directions

1. 1
   Finely grate 1 teaspoon of zest from the oranges and reserve.
2. 2
   Using a sharp knife, peel the oranges, taking care to remove all of the bitter white pith.
3. 3
   Working over a bowl, cut in between the membranes to release the orange sections into the bowl.
4. 4
   Pour off the juice, reserving 2 tablespoons for the vinaigrette.
5. 5
   In a blender, combine the vinegar with the reserved orange zest and juice, the garlic, shallot, dill, mustard and ground fennel seeds.
6. 6
   With the machine on, slowly pour in 1/2 cup plus 2 tablespoons of the olive oil; season with salt and pepper.
7. 7
   In a large skillet, toast the walnuts over moderate heat until fragrant, about 3 minutes.
8. 8
   Transfer to a plate to cool.
9. 9
   In the same skillet, heat the remaining 2 tablespoons of olive oil.
10. 10
    Season the shrimp with salt and pepper and cook, turning once, until opaque throughout, about 4 minutes.
11. 11
    In a large bowl, toss the watercress with the fennel, olives, toasted walnuts and orange sections.
12. 12
    Add 1/2 cup of the vinaigrette and toss well.
13. 13
    Transfer the salad to plates, top with the shrimp and serve, passing the remaining vinaigrette at the table.