One of the first signs of spring's arrival here in the Middle East is the appearance of gorgeous, chubby, sweet shrimp with glistening blue tails. I can never resist them. They seem born to dance with the other late winter/early spring flavors that show up in the same weeks, like the last bitter oranges and the first baby bok choi and wild thyme. And so this tart, that attemps to bring them together, brininess, freshness, citrus, sweet, and a little between-the-seasons mystery.

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