Orange-Fennel Shrimp over Watercress – Weber
- grated zest of 2 orange
- 1/2 cup fresh orange juice
- 1/3 cup extra-virgin olive oil
- 2 tablespoons minced garlic
- 1 teaspoon ground fennel seed
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cayenne pepper
- 1-1/2 pounds large shrimp (21/30 count), peeled and deveined, tails left on
- 2 cups watercress leaves and tender stems
In a medium bowl mix the marinade ingredients. Set aside 1/2 cup of the marinade to use as dressings for the salad.
Place the shrimp in a large, resealable plastic bag and pour in the marinade. Pres the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag flat on a plate, and refrigerate for 1 hour.
Prepare the grill for direct cooking over high heat (450 to 550 degrees F) and preheat the grill pan for about 10 minutes.
Drain the shrimp in a fine mesh sieve. Spread the shrimp in a single layer on the grill pan and cook over direct high heat with the lid closed as much as possible until the shrimp are slightly firm on the surface and completely opaque in teh center. This should take about 2 to 4 minutes. Shake the pan once or twice and turning the shrimp over for even cooking. Remove the pan form the grill and put the shrimp in a large bowl to stop the cooking.
Add the watercress to the large bowl. Spoon the reserved dressing over the watercress and shrimp. Toss to coat the ingredients evenly. Serve right away.
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