Salads and Dressings, Seafood

SPICY SHRIMP SALAD

  • 1 large Orange, sectioned
  • 1 medium Grapefruit, sectioned
  • 4 cups Lettuce, chopped
  • dash Pepper
  • 2 tablespoons Brown sugar, light
  • 1 1/2 teaspoons Cornstarch
  • 1/8 teaspoon Ginger
  • dash Garlic powder
  • 4 teaspoons Red wine vinegar
  • 1 1/2 teaspoons Soy sauce, light
  • 1 pound Shrimp, fresh or frozen, cocktail size

    • Combine all, serve on salad plates.

    Makes a great light lunch.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kathleen Helms of Beavercreek, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!