(Servings for: 4 to 6)

This salad also travels well thanks to hardy arugula and not much vinegar, which is often the cause of wilt lettuce. Arugula (also called rocket) is a peppery green with stout stems that resembles dandelion greens. If you cannot find arugula, use tender fresh spinach leaves instead. We suggest a technique for sectioning oranges that removes all of the skin and membrane, but to save time you can peel and section the oranges as you usually would.

Ingredients:
- 3 large oranges (about 3 lb.)
- 2 tbsp. shrimp or crab boil seasoning (optional)
- 1 ½ pounds medium shrimp (31/40), peeled and deveined
- ¼ tsp. salt
- 3 tbsp. olive oil
- 1 tbsp. red wine vinegar
- Salt and Pepper
- 4 ounces arugula (rocket), trimmed and rinsed

Cooking Instructions:
Cut both ends from the oranges just to the flesh. Set them upright on a cutting board and use the knife to cut away the peel and skin, following the curve of the fruit. Working over a large bowl to catch the sections and juice, hold a peeled orange in your hand and slide the knife blade down one side of a section, cutting it from the membrane. Cut down the other side of the section and remove it. Continue for the remaining sections, turning back flaps of membrane like the pages of a book, and repeat with the rest of the oranges.

Add the shrimp boil seasoning, if using, and salt to about 6 cups boiling water in a large pan. Add the shrimp and simmer until pink and just opaque when cut into, 3-4 minutes. Drain and set aside to cool.

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.