Shrimp and Orange Salad

12 oz. fresh or frozen peeled, deveined shrimp
2 oranges
Orange juice
1 tsp. chopped fresh rosemary
2 Tbsp white wine vinegar
2 Tbsp salad oil
6 cups torn fresh spinach or torn mixed salad greens
1 small red onion, thinly sliced and separated into rings

Thaw shrimp, if frozen. Peel and devein. Finely shred 1 teaspoon orange
peel; set orange peel aside. Peel and section oranges over a bowl to catch
juices; set orange sections aside. Measure juices and add additional
orange juice to equal 1/3 cup; set orange juice aside.
Rinse shrimp; pat dry with paper towels. Cook shrimp in boiling, salted
water for 1 to 3 minutes or until shrimp turn opaque; drain. Rinse with
cold water; drain again. Set shrimp aside.
For dressing, in a small saucepan bring reserved orange juice and rosemary
to boiling. Remove from heat; stir in reserved orange peel, vinegar, and
salad oil.
In a large bowl toss together spinach, onion rings, orange sections, and
shrimp. Pour dressing over salad. Toss lightly to coat.
Makes 4 servings.

Nutritional Information:
Nutritional facts per serving calories: 174, total fat: 8g, saturated fat
1 g, cholesterol 131 mg, sodium 216 mg, carbohydrate 10 g, fibe: 3 g,
protein 17 g.


Jenn B In SWMO



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