I make this for lunch for my husband and me, but without the grapefruit and using canned mandarin oranges. He has a heart condition and I am diabetic. It fits in very well with our programs. I add some cooked asparagus when they are in season. Also sprinkle some walnuts for garnish.
Tip: Arrange Citrus-Shrimp Salad on a platter 1 to 2 hours before serving. Cover with plastic wrap, and chill.
Yield: 8 servings
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Amount per serving
- Calories: 163
- Calories from fat: 18%
- Fat: 3.2g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 1.5g
- Protein: 19.1g
- Carbohydrate: 14.1g
- Fiber: 2.6g
- Cholesterol: 168mg
- Iron: 2.9mg
- Sodium: 321mg
- Calcium: 71mg
- 2 1/2 quarts water
- 2 pounds medium shrimp
- 1/4 cup reduced-calorie Italian salad dressing
- 3 tablespoons finely chopped shallots
- 2 tablespoons red wine vinegar
- 2 tablespoons plain fat-free yogurt
- 2 tablespoons orange juice
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/8 teaspoon 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 (salad dressing through pepper) in a large bowl, and stir well. Add shrimp, and stir.
- 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.
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