• 4 Large Shrimp
  • 1 Bay leaf
  • 1/2 pink grapefruit, peeled and segmented
  • 1/2 navel orange, peeled and segmented
  • 1/2 blood orange
  • 2 radishes, thinly sliced
  • 1 teaspoon chopped chives
  • 1 cup watercress
  • 2 tablespoons finely chopped roasted pistachios
  • 1/4 cup (60 ml) Persian Lime Fused Olive Oil
  • 2 tablespoons Apricot White Balsamic


Cook shrimp in a pot of salted, boiling water with bay leaf for 4 minutes.  Remove shrimp and allow to cool. Remove flesh from shell, discarding all shells.

Citrus Salad Mixture

In a medium bowl toss shrimp, grapefruit, oranges, radishes, chives, watercress and pistachios. Next, add to bowl Apricot White Balsamic followed by the Persian Lime Fused olive oil.