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

Date: Thu, 23 May 96 22:33:51 PDT

From: eboyd@shentel.net

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.

Posted on MealMaster Recipes List, Digest #145, 26 May 1996