Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Orange juice concentrate -- shelled, deveined
-- (frozen), thawed -- and rinsed
1/2 c Dry sherry (optional) 2 ts Toasted sesame seed
1 ts Dried rosemary leaves 1 md Head red leaf lettuce
1/2 ts Dried coriander seed -- rinsed and crisped
1 lb Large shrimp (25-32 per lb.) 2 lg Grapefruit

-------------------CITRUS CREAM DRESSING------------------------
1 c Unflavored nonfat yogurt 1 tb Dijon mustard
2 tb Orange juice concentrate 2 ts Prepared horseradish
-- (frozen), thawed 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
Submitted By JOELL ABBOTT On 12-13-94

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