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Spinach Salad With Orange-Chili Glazed Shrimp fish, low-cal, mexican, salads, shellfish 2 teaspoon sesame seeds 1/4 cup orange juice 1 tablespoon cider vinegar 1 clove garlic minced 1 teaspoon grated orange peel 1 teaspoon olive oil 1/2 teaspoon honey 1/8 teaspoon crushed red pepper 1 ripe large mango or medium 1 papaya 12 cup washed and torn fresh 1 spinach leaves 1/2 cup crumbled feta cheese 1 orange chili glazed shrimp 1/2 cup orange juice 4 cloves garlic minced 1 teaspoon chili powder 8 oz raw large shrimp peeled 1 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. Date: 05/23/96 Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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