1/2 c Orange juice concentrate
— (frozen), thawed 1/2 c Dry sherry (optional)
1 ts Dried rosemary leaves
1/2 ts Dried coriander seed
1 lb Large shrimp (25-32 per lb.)
— shelled, deveined — and rinsed 2 ts Toasted sesame seed
1 md Head red leaf lettuce
— rinsed and crisped 2 lg Grapefruit
—————————CITRUS CREAM DRESSING————————— 1 c Unflavored nonfat yogurt
2 tb Orange juice concentrate
— (frozen), thawed 1 tb Dijon mustard
2 ts Prepared horseradish
2 Green onions; finely chopped
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