Minted Orzo Salad With Grapefruit

• 1 cup fresh grapefruit juice
• 1 tablespoon grated lemon rind
• 1 tablespoon grated orange rind
• 1 teaspoon olive oil
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 2 tablespoons minced oregano
• 1 small jalapeno pepper, seeded, deveined and minced
• 1 pound shrimp, cleaned
• 1 1/2 cups chicken broth, homemade or low-sodium canned
• 2 teaspoons olive oil
• 1 small leek, cleaned and minced
• 1 cup orzo
• 1 bunch arugula, rinsed and dried
• 1 bunch watercress, rinsed and dried
• 1 bunch mint, rinsed and dried
• 1 cup coriander leaves, rinsed and dried
• 1 cup parsley leaves, rinsed and dried

1. Combine the grapefruit juice and grated lemon and orange rinds in a large glass or ceramic bowl.
2. Whisk in the olive oil.
3. Add the salt and pepper.
4. Pour half of the liquid into a separate bowl and refrigerate.
5. Add the oregano, jalapeno and shrimp to the remaining vinaigrette.
6. Toss to combine and refrigerate for 2 hours.
7. Grill the shrimp over hot coals until cooked through, about 2 to 3 minutes per side.
8. Set aside to cool.
9. Peel, devein and cut into bite-size pieces.
10. Pour the broth into a small saucepan.
11. Simmer over medium-low heat.
12. Combine the olive oil and leek in a nonstick skillet.
13. Cook over medium-low heat until the leek softens, about 5 minutes.
14. Add the orzo and stir to combine.
15. Ladle in 1/2 cup of the broth and stir.
16. Increase the heat to medium and continue adding the broth, 1/2 cup at a time, stirring constantly, until the orzo is tender, about 15 minutes.
17. Drain.
18. Rinse under cold running water.
19. Set aside.
20. Put the reserved vinaigrette in a salad bowl, add the salad greens and toss.
21. Add shrimp, orzo, coriander and parsley leaves and toss to combine.
22. Season with additional salt and pepper.

fresh grapefruit juice, lemon rind, orange rind, olive oil, salt, freshly ground pepper, oregano, jalapeno pepper, shrimp, chicken broth, olive oil, orzo, arugula, mint, coriander leaves, parsley

Taken from cooking.nytimes.com/recipes/4321 (may not work)