Name: Warm Shrimp and Orange Salad (Mf)
Ingredients: 4 tb Olive oil; 1 sm Clov garlic, thinly sliced; 8 oz Calamari cut into rings; 8 oz Peeled and deveined shrimp, cut in half along the vein line; 1/2 c Cooked great northern beans; 2 tb Sherry wine vinegar, (up to 3); Salt and freshly ground black pepper; 4 oz Smoked mussels; 2 Navel oranges, cut into supremes; 4 c Mixed greens such as frisee, bibb-red leaf lettuce, washed, dried and torn into pieces, lightly dressed with olive oil and sherry wine vinegar

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Seafood-sal, Meal-sal	4	Servings

INGREDIENTS

4	tb	Olive oil
1	sm	Clov garlic, thinly sliced
8	oz	Calamari cut into rings
8	oz	Peeled and deveined shrimp, cut in half along the vein line
1/2	c	Cooked great northern beans
2	tb	Sherry wine vinegar, (up to 3)
		Salt and freshly ground black pepper
4	oz	Smoked mussels
2		Navel oranges, cut into supremes
4	c	Mixed greens such as frisee, bibb-red leaf lettuce, washed, dried and torn into pieces, lightly dressed with olive oil and sherry wine vinegar

INSTRUCTIONS

Heat the olive oil in a skillet. Add the garlic, calamari and shrimp and
saute for 1 minute. Add the beans and saute for a minute. Add the vinegar
and immediately remove the skillet from the heat and season to taste with
salt and pepper.
Transfer the mixture to a bowl and add the smoked mussels and oranges and
toss. Set on a bed of mixed greens and serve at room temperature.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6668 Posted to MC-Recipe Digest
V1 #607 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

A Message from our Provider:

“Hell! . . . I’d forgotten about that!”