Citrus-Shrimp Salad 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 med Head red leaf lettuce rinsed and crisped
2 large Grapefruit
---CITRUS 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
How to Prepare Citrus-Shrimp Salad
1. 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.
2. Add shrimp; cover pan and remove from heat.
3. Let stand 20 minutes.
4. Drain and chill shrimp.
5. 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.
6. With a sharp knife, cut peel and white membrane from grapefruit and
oranges.
7. Hold fruit over greens and cut between inner membranes to free segments;
scatter fruit onto greens.
8. Top salad with shrimp, sesame seed and dressing; mix gently.
9. CITRUS CREAM DRESSING: In a small bowl, combine yogurt, orange juice
concentrate, Dijon mustard, horseradish, and green onions.
10. Per serving: 281 cal. (11 percent from fat); 25 g protein; 3. 3 g
fat (0. 6 g sat. ); 40 g carbo.