Peel and devein the shrimp. Place them between sheets of plastic wrap and flatten gently with a meat mallet to form a shape that fits your serving plate. Keep refrigerated.

Chop the burrata and season with salt, pepper, and a little grated orange zest.

Juice the grapefruit and whisk it with the olive oil, a pinch of salt, and a grind of pepper. Segment the orange and cut into bite-sized pieces. Make sure to remove any white membrane.

Arrange the shrimp carpaccio on the plate. Add small dollops of burrata, the orange pieces, and the watercress. Drizzle with the grapefruit dressing and serve!