citrus with everything

when all sorts of combinations of fish and citrus are in vogue and season and on menus I am enough of a follower to jump on the bandwagon with big shrimps poached in fish stock that had a dollop of harisa added to it and once the shrimps were poached it got reduced to be part of a vinaigrette with minced shallots, meyer lemon juice, toasted ground cumin, sherry vinegar, and olive oil that coated a little watercress, some blood orange supremes, little slivers of meyer lemon, and watermelon radishes, and douche did you put salt in that yes the fleur kind and plenty of it