Ingredients

12 jumbo prawns or shrimp, about 1/2 pound total, peeled and deveined
1 tablespoon Fennel Spice Rub, recipe
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
1 blood orange
1/2 large grapefruit
2 naval or other large oranges
Salt and pepper
1 large bunch watercress

Instructions

Sprinkle the fennel spice evenly over the flesh side
of the prawns and let sit, covered and refrigerated, overnight.

Preheat the oven to 400 degrees F.

Heat 2 tablespoons of the olive oil in a large skillet with even curved edge over medium high heat until hot.
Lay the prawns, flesh down, against the curved sides of the pan, tails up and heads toward the center of the

pan. Press them down with spatula or rest a slightly smaller pan on top of the prawns as a weight, so they
cook evenly and rapidly. This will give them a gently curled shape. Cook until they begin to turn pink around
the edges, about 2 minutes. Place the pan in the oven until the prawns are evenly pink, about 2 minutes
longer.

Cut the skin and white pith off all the citrus fruits and segment the fruits over a bowl to catch the segments
and juices. Season with the salt and pepper and add the remaining 2 tablespoons of the olive oil. Toss well,
taste for balance and reserve.

To serve, place 1/4 of the watercress on 4 plates. Toss the citrus mixture again and spoon around and over the
watercresss, moistening with juices. Arrange 3 prawns around each salad, standing them in a circle, tails up,
and serve hot, warm or at room temperature.
Fennel Spice Rub:
This is my favorite spice mixture. There is almost nothing it doesn't taste good on or in. Use it to make
spice-encrusted pork ribs, chops, or tenderloin; veal chops; chicken breasts; duck; beef; liver; or eggplant;
or add a teaspoon to lentil soup. If you don't have time to make it, we do it for you, with our Fennel Spice
Rub

1 cup fennel seeds

3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over
medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant,
pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to
redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Yield: about 1 1/4 cups
Prep Time: 10 minutes