Moroccan Shrimp, Rice, and Orange Salad

4 Servings

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Moroccan Shrimp, Rice, and Orange Salad Ingredients

8 oz Broccoli florets	2 tb Minced jalapeno pepper
2 c Cooked rice (3/4 cup raw)	1 lb Shrimp; shelled, cleaned and
1/4 c Sliced scallions	Red tip lettuce
1/3 c Citrus-Cumin Vinaigrette	2 Navel oranges; peeled and
1/4 ts Salt

Instructions for Moroccan Shrimp, Rice, and Orange Salad

Blanch broccoli florets in boiling water for 2 minutes. Drain in a colander and rinse with cold water to stop cooking and set colour. Refrigerate. Combine rice, scallions, vinaigrette, salt and jalapeno in bowl. Toss gently. Mix in shrimp. Cover and refrigerate 1 hour. Line a shallow serving dish with lettuce leaves. Overlap orange slices around edge. Pile shrimp mixture in center. Arrange broccoli on top. Pass additional vinaigrette if desired. Nutritional info per serving: 335 cal; 28g pro, 42g carb, 6g fat (15%) Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96 Posted to MM-Recipes Digest V3 #211 Date: 04 Aug 96 19:26:42 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

Main Ingredient: ShrimpCuisine: Uncategorized

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