INGREDIENTS

  • 2 large seedless oranges
  • 16 jumbo shrimp , shelled and deveined (about 2 pounds)
  • 1/4 cup olive oil
  • 2 tablespoons tarragon leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon minced garlic
  • 1/2 cup fresh orange juice
  • 2 tablespoons champagneorwhite- white- wine vinegar
  • 2 bunches arugula , trimmed
  • 1 small red onion , sliced into rings

DIRECTIONS

  1. Preheat the oven to 425°. Finely grate the zest of 1 orange. Using a sharp knife, peel both oranges, removing all of the bitter white pith.
  2. Thinly slice the oranges crosswise; set aside. In a large bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 tablespoon of the tarragon and the salt, pepper and garlic.
  3. Heat a large ovenproof skillet. Add the shrimp in a single layer and cook over moderately high heat, stirring, for 1 minute.
  4. Remove the skillet from the heat.
  5. Roast the shrimp in the oven for 2 minutes. Using tongs, turn the shrimp and add the orange juice and zest.
  6. Roast for another 1 to 2 minutes, or until the shrimp are opaque throughout.
  7. Meanwhile, in a large bowl, whisk the vinegar into the remaining 2 tablespoons of oil.
  8. Whisk in the juices from the shrimp. Add the arugula and toss; transfer the salad to plates.
  9. Arrange the shrimp, oranges and onion on the salads, garnish with the remaining tarragon and serve.