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  Citrus-Shrimp Salad
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 187
Ingredients:
1/2 cup Orange juice concentrate - (frozen), thawed
1/2 cup Dry sherry (optional)
1 tsp Dried rosemary leaves
1/2 tsp Dried coriander seed
1 lb Large shrimp (25-32 per lb.) - shelled, deveined - and rinsed
2 tsp Toasted sesame seed
1 medium Head red leaf lettuce - rinsed and crisped
2 large Grapefruit

MMMMMCITRUS CREAM DRESSING

1 cup Unflavored nonfat yogurt
2 tbsp Orange juice concentrate - (frozen), thawed
1 tbsp Dijon mustard
2 tsp Prepared horseradish
2 Green onions, finely chopped
Instructions:
In a 1-1/2 to 2-quart pan on high heat, bring to boiling 2 cups water,
orange juice concentrate, sherry, rosemary, and coriander. Add shrimp;
cover pan and remove from heat. Let stand 20 minutes. Drain and chill
shrimp.

Dry pan. Add sesame seed and stir over medium heat until golden,
about 3 minutes; pour from pan.

Tear lettuce into bite-size pieces into a wide, shallow bowl. With a
sharp knife, cut peel and white membrane from grapefruit and oranges.
Hold fruit over greens and cut between inner membranes to free
segments; scatter fruit onto greens. Top salad with shrimp, sesame
seed and dressing; mix gently.

CITRUS CREAM DRESSING: In a small bowl, combine yogurt, orange juice
concentrate, Dijon mustard, horseradish, and green onions.

Per serving: 281 cal. (11 percent from fat); 25 g protein; 3.3 g fat
(0.6 g sat.); 40 g carbo.; 304 mg sodium; 141 mg chol.

Source: Mrs. L.K. Ross, Elk Grove, California Published in: Sunset
(April 1993) Typed for you by Karen Mintzias
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