Serves: 4

Ingredients:

Directions:

In
a medium saucepan, heat 1 tablespoon of the olive oil. Add the shrimp
shells, season with salt and pepper and cook over moderately high
heat, stirring occasionally, until the shells start to brown, about 3
minutes. Add 2 cups of water and bring to a boil. Cover and simmer
over low heat for 15 minutes.

Strain
the shrimp stock and return it to the saucepan. Boil over high heat
until reduced to 2 tablespoons, about 10 minutes. Pour the reduction
into a small bowl. Stir in the vinegar and 3 tablespoons of the olive
oil and season the dressing with salt and pepper.

In
a large skillet, heat the remaining 1 tablespoon of olive oil. Add
the shrimp and season with salt and pepper. Cook over moderate heat,
tossing, until just cooked, about 3 minutes.

In
a bowl, toss the watercress with the dressing. Add the shrimp and
toss. Mound the salad on plates and serve.