500g large shrimps
4 beetroots
2 spring onions, chopped
1 teaspoon coriander seeds, smashed
1 tablespoon dill, chopped
1 bay leaf
1 orange, juice only
1 lemon, juice only
1 tablespoon olive oil
salt
black pepper
water

You can either boil or roast the beetroots. 

Trim beetroot sand wash well. Place them in a pan with water to cover them and boil. Cook for about 40 minutes or until tender. Drain and refresh with cold water. Next, place the beetroots on a large piece of heavy duty foil. Bring edges of foil together and seal tightly. Place on a sheet pan and roast at 220˚C (375˚F) for about 40 minutes, until tender. Peel the beetroot and allow it to cool down a bit. 

In a bowl whisk together the coriander, dill, orange and lemon juice, olive oil, salt and pepper. Cut the beetroots in to pieces and pour the 3/4 olive mixture over them
. 
In a saucepan pour 2 cups of water, salt, bay leaf and bring to a boil. Add the shrimps and cook for 1-2 min. Remove the shrimps from the saucepan and peel. 

Arrange the beetroot and shrimps in dishes, pour over them the rest of the dressing and top with spring onions.