Serves: 4
Total Calories: 471

1 small red onion, thinly sliced
2 teaspoons Dijon style mustard
1 clove garlic, lightly crushed
4 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon chopped fresh rosemary
salt and freshly ground black pepper
24 large shrimp, shelled and deveined
4 navel oranges, peeled, white pith removed and sliced
1 (2-pound) can anchovy fillet, drained

1 Place the onion in a medium bowl with very cold water to cover. Let stand 10 minutes. Drain the onion and cover it again with very cold water and let stand 10 minutes more. (This will make the onion flavor less sharp.) Pat the onion dry.

2 In a large bowl, whisk together the mustard, garlic, lemon juice, oil, and rosemary with salt and freshly ground black pepper to taste.

3 Bring a medium saucepan of water to a boil over medium heat. Add the shrimp and salt to taste. Cook until the shrimp turn pink and are just cooked through, about 2 minutes, depending on their size. Drain and cool under running water.

4 Add the shrimp to the bowl with the dressing and toss well. Arrange the watercress on serving plates. Top with the orange slices. Spoon the shrimp and dressing over the oranges. Scatter the onion slices on top. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 471
Calories from Fat: 200

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* Salads
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Crunchy Salad
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Fennel and Olive Salad
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Gorgonzola and Hazelnut Dressing
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Green Bean, Potato, and Red Onion Salad
Green Salad with Gorgonzola and Walnuts
Green Salad with Lemon and Pine Nuts
Grilled Scallop Salad
Lemon Cream Dressing
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Mixed Green Salad
Mushroom and Parmigiano Salad
Neapolitan Tomato and Bread Salad
Orange and Fennel Salad
Orange-Honey Dressing
Pear and Pecorino Salad
Pickled Vegetables
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Riviera Salad
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Spinach and Egg Salad
Summer Rice Salad
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