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