Recipe - Moroccan Shrimp Rice And Orange Salad

8 ounce Broccoli florets
2 cup Cooked rice (Three fourths cup raw)
One fourth cup Sliced scallions
1/3 cup CitrusCumin Vinaigrette
One fourth teaspoon Salt
2 tablespoon Minced jalapeno pepper
1 pound Shrimp; shelled, cleaned and
cooked
Red tip lettuce
2 Navel oranges; peeled and
cut or sliced up in 1/4" rounds

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 MMRecipes Digest V3 #211

Date: 04 Aug 96 19:26:42 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM