Ingredients (Serves 4 as an appetizer, 2 as a main course)

Dressing
1	lemon, grated zest and juice
1	lime, grated zest and juice
1/2	teaspoon minced garlic
1/2	teaspoon finely chopped chili pepper, like Thai chili
3	tablespoons extra-virgin olive oil
	pinch sea salt
Shrimp & Salad
9	cups vegetable stock, or water
16	large shrimp in their shells
1	pound cherry tomatoes
1	tablespoon extra-virgin olive oil
2	tablespoons fresh rosemary leaves
1	clove garlic, thinly sliced
1	generous handful watercress, trimmed
4	green onions, sliced diagonally
3	chipolte peppers, sliced into strips
cup fresh cilantro leaves

Instructions

1. To prepare the dressing, place lemon zest and juice, lime zest and juice, chili, and garlic in a bowl. Whisk in olive oil and season with a pinch of salt. Set aside.
2. Preheat oven to 400 F.
3. Bring vegetable stock to a boil in a large saucepan. Add shrimp and cook until they turn a deep pink, 1 to 2 minutes.
4. Drain and spread shrimp out on a baking sheet to cool. Once they are cool enough to handle, peel off the shells and use a paring knife to remove the dark vein that runs across the top of the shrimp. (Do not be tempted to run the shrimp under water, as this will eliminate some of their flavour.)
5. Place the peeled shrimp in  a bowl and toss with 1 tablespoon of the dressing. Set aside to marinate.
6. Place cherry tomatoes in an ovenproof dish, drizzle with olive oil, and scatter sliced garlic and rosemary leaves over the top. Season to taste with salt and pepper.
7. Roast for approximately 15 minutes, or until the tomatoes start to brown. Remove them from the oven and allow to cool to room temperature.
8. When ready to serve, gently toss watercress in a bowl with green onions, chipolte peppers, and cilantro. Arrange this on individual plates, and tuck the shrimp and roasted tomatoes into the salad. Drizzle with the remaining dressing and serve.

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