|3 large||navel oranges (about 3 lb.)|
|2 tbsp||shrimp or crab boil seasoning (optional)|
|1-1/2 lbs.||medium shrimp, peeled and deveined|
|3 tbsp||olive oil|
|1 tbsp||red wine vinegar|
|Salt and pepper|
|4 ounces||arugula (rocket), trimmed and rinsed|
1. Peel and section the navel oranges, working over a large bowl to catch the juice. 2. Add the shrimp boil seasoning, if using, and salt to about 6 cups boiling water in a large saucepan. Add the shrimp and simmer until pink and just opaque when cut into, 3 to 4 minutes. Drain and set aside to cool. 3. Sprinkle the olive oil, vinegar, salt and pepper over the orange sections in the large bowl. Add the shrimp and arugula and toss gently to coat. Taste the salad for seasoning, cover and refrigerate until ready to serve. Nutrition Information Per Serving: 291 calories, 9 g total fat, 1 g saturated fat, 172 mg cholesterol, 184 mg sodium.