Grilled Shrimp Salad

Ingredients for Salad:
2 heads romaine, chopped
1 bunch of watercress, stems removed, leaves roughly chopped
1 avocado, diced
1 medium tomato, diced
1 medium red onion, diced
1 cucumber, seeds removed, diced

Ingredients for Shrimp:
24 shrimp, peeled and deveined
8 6″ bamboo skewers
1/4 cup olive oil
salt and pepper

Ingredients for Dressing:
1/2 cup champagne vinegar
1/2 cup white sugar
1/2 cup canola oil
1/2 cup orange juice
1/2 cup grapefruit juice
2 tablespoons dijon mustard
1 shallot, finely diced
1 clove garlic, finely diced

Directions:
Set grill to medium high heat. Soak skewers in water for about 30 minutes. Skewer shrimp at both head and tail end, using 6 shrimp per serving. By prepping the shrimp this way, they will not curl up during cooking. Season the shrimp with the oil, salt and pepper, and set aside. In a large bowl combine the romaine and watercress, then top with the avocado, tomato, red onion and cucumber. In a food processor, add the shallot, garlic and dijon. Pulse to combine, then add the sugar, vinegar, orange juice and grapefruit juice. Blend, then slowly incorporate oil. Set aside. With the grill set to medium-high heat, cook shrimp, about 1 minute per side, until pink and slightly firm. Place salad in the middle of 4 large plates and drizzle with dressing. If the dressing has started to separate, give it a quick stir with a whisk. Remove shrimp from skewers and place on top of salad. Serve with toasted baguette if desired. Serves 4 for lunch.