Title: Citrus-shrimp salad
 Categories: Low-fat, Salads, Seafood, Main dish
      Yield: 4 Servings
 
    1/2 c  Orange juice concentrate
           -- (frozen), thawed
    1/2 c  Dry sherry (optional)
      1 ts Dried rosemary leaves
    1/2 ts Dried coriander seed
      1 lb Large shrimp (25-32 per lb.)
           -- shelled, deveined
           -- and rinsed
      2 ts Toasted sesame seed
      1 md Head red leaf lettuce
           -- rinsed and crisped
      2 lg Grapefruit

MMMMM-------------------CITRUS CREAM DRESSING------------------------
      1 c  Unflavored nonfat yogurt
      2 tb Orange juice concentrate
           -- (frozen), thawed
      1 tb Dijon mustard
      2 ts Prepared horseradish
      2    Green onions; finely chopped
 
  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.