Shrimp With Oranges And Rosemary Vinaigrette

• 1/2 cup chopped celery
• Salt to taste, if desired
• 2 small oranges, peeled and sliced
• 3/4 pound cooked shrimp with spices (see recipe)
• 1 bunch watercress, rinsed and drained well, tough stems trimmed and discarded
• 1 tablespoon red-wine vinegar
• 3 tablespoons olive oil
• 1/4 teaspoon paprika
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/2 teaspoon finely chopped garlic
• 1/2 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried

1. Put the celery in a saucepan and add cold water to cover and salt to taste.
2. Bring to the boil and simmer about 30 seconds.
3. Drain and set aside to cool.
4. Arrange alternating, overlapping layers of oranges and shrimp on a bed of watercress.
5. Sprinkle with the chopped celery.
6. In a small bowl, blend the vinegar with the oil, paprika, salt, pepper, garlic and rosemary.
7. Pour the sauce over the salad and serve at room temperature.

celery, salt, oranges, shrimp, well, redwine vinegar, olive oil, paprika, salt, freshly ground pepper, garlic, rosemary

Taken from cooking.nytimes.com/recipes/2436 (may not work)