| 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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