Citrus Shrimp Salad
from Cooking Light magazines & cookbooks
2 1/2 quarts water
2 lbs medium shrimp
1/4 cup reduced-calorie Italian salad dressing
3 tbsp finely chopped shallots
2 tbsp red wine vinegar
2 tbsp plain fat-free yogurt
2 tbsp orange juice
1 1/2 tbsp Dijon mustard
1 tbsp honey
1/8 tsp pepper
4 cups sliced romaine lettuce
2 cups pink grapefruit sections (about 4 large grapefruit)
2 cups orange sections (about 5 oranges)
1/4 cup chopped fresh chives
Bring water to a boil and add shrimp. Cook shrimp 3 to 5 minutes. Drain and rinse with cold water. Peel and devein shrimp; chill.
Combine salad dressing and next 7 ingredients (through pepper) in a large bowl and stir well. Add shrimp and stir. [NOTE: Very good if you prepare the shrimp a day in advance and let it marinate in the mixture overnight, THEN set the whole thing up with the lettuce and fruit. - Lynda & Emily]
Line a large platter with sliced lettuce. Spoon shrimp mixture into center of platter; arrange grapefruit sections and orange sections around salad. Sprinkle salad with chives.
Yield: 8 servings
LYNDA SAYS: This wasn't actually a new recipe, but when I told Emily that Erik had suggested "citrus" as the theme she instantly clamored for it and I happily agreed. This is at least the first time we've marinated the shrimp overnight; it definitely improved it. It's quite tasty and highly decorative.
EMILY SAYS: I deveined and peeled shrimp once. NEVER again. So we use pre-shelled, precooked shrimp when we make this. One of my favorites, since I love shrimp. I'm glad we marinated overnight.