Title: Spinach salad with orange-chili glazed shrimp
 Categories: Salads, Seafood, Lowcal, Mexican
      Yield: 4 Servings
 
      2 ts Sesame seeds
    1/4 c  Orange juice
      1 tb Cider vinegar
      1    Clove garlic minced
      1 ts Grated orange peel
      1 ts Olive oil
    1/2 ts Honey
    1/8 ts Crushed red pepper
      1    Ripe large mango or medium
           Papaya
     12 c  Washed and torn fresh
           Spinach leaves
    1/2 c  Crumbled feta cheese
           Orange Chili Glazed Shrimp
    1/2 c  Orange juice
      4    Cloves garlic minced
      1 ts Chili powder
      8 oz Raw large shrimp peeled
           And deveined
 
  Heat small Nonstick skillet over medium heat. Add sesame seeds and
  cook, stirring often about 4 minutes or until golden. Pour into small
  bowl. Add orange juice, vinegar, garlic, orange peel, oil, honey and
  red pepper; stir to combine. Set aside. Peel mango or papaya. Cut
  away from pit ; cut into cubes or slices. Discard tough stems from
  spinach leaves. Place in large bowl and toss with dressing. Top with
  mango , cheese and shrimp. Shrimp combine juice, garlic and chili
  powder in large Nonstick skillet. Bring to boil and boil 3 minutes
  until mixture just coats bottom of pan. Reduce heat to medium. Add
  shrimp; cook and stir 2 minutes or until shrimp are opaque and juice
  mixture coats shrimp. Calories 177 29% form fat, total fat, saturated
  3g, Cholesterol 100mg, sodium 311 mg, carbohydrate 19g, dietary fiber
  3 g, protein 14 g, calcium 165 mg, iron 3 mg, Vitamin a 671re, vit c
  57mg. Light Cooking Mexican format by Emilie rwsm05a This looked so
  good! There was a garnish in the picture of lemon peel strips and
  strips of pimento or red pepper to add color.