Shrimp Salad with Sherry Vinaigrette

• 5 tablespoons extra-virgin olive oil
• 1 1/4 pounds medium shrimpshelled and deveined, shrimp halved lengthwise, shells reserved
• Salt
• Freshly ground pepper
• 2 tablespoons sherry vinegar
• 6 ounces watercress (10 cups packed), thick stems discarded

1. In a medium saucepan, heat 1 tablespoon of the olive oil.
2. 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.
3. Add 2 cups of water and bring to a boil.
4. Cover and simmer over low heat for 15 minutes.
5. Strain the shrimp stock and return it to the saucepan.
6. Boil over high heat until reduced to 2 tablespoons, about 10 minutes.
7. Pour the reduction into a small bowl.
8. Stir in the vinegar and 3 tablespoons of the olive oil and season the dressing with salt and pepper.
9. In a large skillet, heat the remaining 1 tablespoon of olive oil.
10. Add the shrimp and season with salt and pepper.
11. Cook over moderate heat, tossing, until just cooked, about 3 minutes.
12. In a bowl, toss the watercress with the dressing.
13. Add the shrimp and toss.
14. Mound the salad on plates and serve.

extravirgin olive oil, salt, freshly ground pepper, sherry vinegar

Taken from www.foodandwine.com/recipes/shrimp-salad-sherry-vinaigrette (may not work)