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 seeds 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 and peel 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 seeds and dressing; mix gently.
CITRUS CREAM DRESSING: In a small bowl, combine yogurt, orange juice concentrate, dijon mustard, horseradish and green onions.
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