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
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
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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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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