8 oz Broccoli florets
2 c Cooked rice (3/4 cup raw)
1/4 c Sliced scallions
1/3 c Citrus-Cumin Vinaigrette
1/4 ts Salt
2 tb Minced jalapeno pepper
1 lb Shrimp; shelled, cleaned and
-cooked
Red tip lettuce
2 Navel oranges; peeled and
-sliced in 1/4" rounds
Blanch broccoli florets in boiling water for 2
minutes. Drain in a colander and rinse with cold water
to stop cooking and set colour. Refrigerate. Combine
rice, scallions, vinaigrette, salt and jalapeno in
bowl. Toss gently. Mix in shrimp. Cover and
refrigerate 1 hour. Line a shallow serving dish with
lettuce leaves. Overlap orange slices around edge.
Pile shrimp mixture in center. Arrange broccoli on
top. Pass additional vinaigrette if desired.
Nutritional info per serving: 335 cal; 28g pro, 42g
carb, 6g fat (15%)
Source: Miami Herald, 8/17/95 format: Lisa Crawford,
8/4/96
