4 large shrimp
1 Bay leaf
1/2 pink grapefruit, peeled and segmented
1/2 naval orange, peeled and segmented
1/2 blood orange
2 radishes, thinly sliced
1 tsp. chopped chives
1 c. watercress
2 Tbsp. finely chopped, roasted pistachios
2 Tbsp. Pink Grapefruit White Balsamic
1/4 c. Blood Orange Olive Oil
Saltwest Naturals Toasted Coconut Sea Salt
Cook shrimp in a pot of salted, boiling water with bay leaf for 4 minutes. Remove shrimp and allow to cool. Remove and discard the shells.
In a medium bowl toss shrimp, grapefruit, oranges, radishes, chives, watercress and pistachios. Next, add Pink Grapefruit White Balsamic and Blood Orange Olive Oil to bowl. Finish with a few pinches of Toasted Coconut Sea Salt. Toss gently and serve.