Fresh Maine Shrimp Citrus Salad

By Chef Bill Russell of the Milford Fish Market & Restaurant

Look for Maine Shrimp or Native Shrimp (Pandalus borealis) at fish markets this winter. These small shrimp are harvested off New England shores from December to February when the females come closer to shore to release their eggs. Purchase them whole for the freshest flavor. Just remember that 4 lbs. of whole shrimp will be 2 lbs. after the head and shell is removed. Save the shells and heads for a tasty broth. A beautiful glistening pink when raw and delightfully sweet, consider serving these shrimp cleaned and just marinated in the dressing for this refreshing salad. Other ideas for Maine shrimp include risotto and bisque.

Salad

2 pounds Maine shrimp, cooked (boil in water for 1/2 minute, then chill in an ice bath to stop cooking)
16 ounces mixed greens
1 large grapefruit, peeled and sectioned
1 kiwi, peeled and sliced
1 fresh pineapple, wedged
20 cherry tomatoes
1 avocado, peeled and sliced

Dressing

3/4 cup frozen orange juice concentrate
1/4 cup white wine vinegar
1/4 cup water
1/4 cup olive oil
1/4 teaspoon orange zest
Salt and pepper to taste

Add  dressing to cooked shrimp

Arrange salad greens and fruit on individual plates and top with 1/2 cup of shrimp. Drizzle the remaining dressing over the salads. Serve at once.