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Suggest a better descriptionPlace shrimp with allspice and salt to taste in saucepan. Add cold water to barely cover. Bring to boil, turn off heat and let stand until room temp. Drain, shell, and devein shrimp. Peel and slice onions. Place in small bowl. Pour boiling water over and stir for 15 seconds. Drain immediately and refresh in ice water. Drain again. Peel and slice oranges. Arrange on top of lettuce leaves on 4 salad plates. Place shrimp on top of orange slices. Then garnish with onion rings, anchovy filets, and olives. Spoon vinaigrette over each serving. Make vinaigrette by blending dijon mustard, garlic, vinegar, olive oil, and rosemary. Add fresh ground black pepper to taste. ANCHOVIES ADD TO THE TASTE OF THIS DISH From the
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Serving Size: 1 Serving (287g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 246 | ||
Calories from Fat: 100 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.1g | 15 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 85.4mg | 26 % | |
Sodium 186.8mg | 6 % | |
Potassium 551.6mg | 15 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 13.1g | ||
Protein 21.4g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 246
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