Citrus-Shrimp Salad
Adapted from Cooking Light November 1996
Ingredients
Adapted from Cooking Light November 1996
Ingredients
- 2 1/2 quarts water
- 2 pounds medium shrimp
- Salt and pepper to taste
- 1/4 teaspoon cayenne
- 1/4 cup fat-free Italian salad dressing
- 3 tablespoons finely chopped shallots
- 2 tablespoons red wine vinegar
- 2 tablespoons plain fat-free yogurt
- 2 tablespoons orange juice
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/8 teaspoon pepper
- 4 cups sliced romaine lettuce
- 2 cups pink grapefruit sections (about 4 large grapefruit)
- 2 cups orange sections (about 5 oranges)
- 1/4 cup chopped fresh chives
Preparation
Peel and devein shrimp; cook in a saute pan in 1 teaspoon of olive oil. Salt and pepper the shrimp and add 1/4 teaspoon cayenne to the shrimp.
Combine salad dressing and next 7 ingredients (salad dressing through pepper) in a large bowl,
and stir well. Add shrimp, and stir.
Line a large platter with sliced lettuce. Spoon shrimp mixture into center of platter; arrange grapefruit sections and orange sections around salad. Sprinkle salad with chives and fresh ground black pepper.
6 comments:
Such a refreshing salad, I can even taste it in front of my computer. Thanks for sharing. I will consider making it myself.
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This sounds soooo refreshing!!I just came across your blog and love it! Im about an hour from New Orleans here on the MS Gulf Coast :)
oh i'll take a salad like this any time of the year, delicious!
Love the grapefruit and orange sections paired with the shrimp. Yum!
I love salad!!!
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