Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup orange juice concentrate -- - (frozen), thawed
1/2 cup dry sherry -- (optional)
1 teaspoon dried rosemary leaves
1/2 teaspoon dried coriander seed
1 pound large shrimp -- (25-32 per lb.), -
-- shelled, deveined
and rinsed
2 teaspoons toasted sesame seed
1 medium head red leaf lettuce -- - rinsed and
-- crisped
2 large grapefruit
-----citrus cream dressing-----
1 cup unflavored nonfat yogurt
2 tablespoons orange juice concentrate -- - (frozen), thawed
1 tablespoon Dijon mustard
2 teaspoons prepared horseradish
2 green onions -- finely chopped |
Preparation:
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. |