Citrus-Shrimp Salad

Citrus-shrimp Salad

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linda mcdougal



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  • 1/2 c
    orange juice, thawed concentrate
  • 1/2 c
    dry sherry
  • 1 tsp
    dried rosemary leaves
  • 1/2 tsp
    coriander seeds
  • 1 lb
    large shrimp, peeled and deveined
  • 2 tsp
    sesame seeds, lightly toasted
  • 1
    bunch red lettuce leaves
  • 2 large
    grapefruits, peeled and sectioned

  • 1 c
    yogurt, plain and non-fat
  • 2 Tbsp
    orange juice, thawed concentrate
  • 1 Tbsp
    dijon mustard
  • 2 tsp
    prepared horseradish
  • 2
    finely chopped green onions

How to Make 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. Dry pan.
  5. Add sesame seeds and stir over medium heat until golden, about 3 minutes; pour from pan.
  6. Tear lettuce into bite-size pieces into a wide, shallow bowl.
  7. With a sharp knife, cut and peel white membrane from grapefruit and oranges.
  8. Hold fruit over greens and cut between inner membranes to free segments; scatter fruit onto greens.
  9. Top salad with shrimp, sesame seeds and dressing; mix gently.
  10. CITRUS CREAM DRESSING: In a small bowl, combine yogurt, orange juice concentrate, dijon mustard, horseradish and green onions.

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About Citrus-Shrimp Salad

Course/Dish: Other Salads
Other Tag: Quick & Easy

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