| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Fruits, Vegetables, Grains | Omaha | Fish, Fruits, Salad dress | 4 | Servings |
INGREDIENTS
| 1/4 | c | Bottled lemon juice |
| 3 | tb | Orange juice |
| 3 | tb | Vegetable oil |
| 1 | tb | Dijon style mustard |
| 1 | tb | Honey |
| 1 | ts | Grated orange rind |
| 1/8 | ts | Celery seed |
| 1 | lb | Cooked, cleaned medium |
| 1 | Shrimp | |
| 1 | c | Sliced celery |
| 3 | oz | Fresh pea pods |
| 2 | Medium oranges, peeled, | |
| 1 | Sectioned and drained | |
| 1/3 | c | Sliced red onion |
| 1 | Lettuce leaves |
INSTRUCTIONS
In a small jar or bowl, combine juices, oil, mustard, honey, rind and celery seed; mix well. In a medium bowl, combine remaining ingredients except lettuce. Pour one-half cup dressing over shrimp mixture. Cover and marinate in refrigerator one hour. Serve on lettuce with additional dressing. Refrigerate leftovers. Source: Borden : Omaha World-Herald, February 26, 1997 MM-format by Leonard Smith Posted to TNT - Prodigy's Recipe Exchange Newsletter by ConnieJo <clonnie@eaze.net> on Dec 23, 1997
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