Texas Shrimp Summer Salad
In a small bowl toss the shrimp to marinate, with the two tablespoons of Three citrus vinaigrette and season with a little salt and pepper.
Peel the grapefruit removing all skin and pith then use a paring knife to cut between the grapefruit membrane and remove the sections. Place them in a medium size bowl.
Add mango, pecans, watermelon and watercress into the bowl with the grapefruit. Toss all the ingredients with the half cup of Three citrus vinaigrette. Season the salad accordingly with a little salt and pepper.
Divide the salad evenly on to four chilled plates and top with even amounts of the marinated shrimp.
Three Citrus Vinaigrette
Place thyme, lemon, lime and grapefruits juice along with shallots in a small bowl. Mix together with honey and Dijon mustard.
Use a wire whisk to vigorously stir the ingredients while slowly drizzling the olive oil into the vinaigrette until it is completely incorporated. Season accordingly with salt and pepper.
The vinaigrette will hold in a sealed container for up to a week refrigerated. Allow it to come to room temperature and whisk vigorously prior to serving.