MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shrimp & Nectarine Salad
Categories: Seafood, Fruits, Citrus, Herbs, Vegetables
     Yield: 4 servings

   1/3 c  Orange juice
     3 tb Cider vinegar
 1 1/2 ts Dijon mustard
 1 1/2 ts Honey
     1 tb Fresh tarragon; minced

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     4 ts Oil; divided
     1 c  Corn niblets
     1 lb Uncooked U-30 shrimp;
          - peeled, deveined
   1/2 ts Lemon-pepper seasoning
   1/4 ts Salt
     8 c  Mixed salad greens; torn
     2 md Nectarines; in 1" pieces
     1 c  Grape tomatoes; halved
   1/2 c  Red onion; fine chopped

 In a small bowl, whisk orange juice, vinegar, mustard
 and honey until blended. Stir in tarragon.

 In a large skillet, heat 1 teaspoon oil over medium-high
 heat. Add corn; cook and stir 1-2 minutes or until
 crisp-tender. Remove from pan.

 Sprinkle shrimp with lemon pepper and salt. In the same
 skillet, heat remaining oil over medium-high heat. Add
 shrimp; cook and stir 3-4 minutes or until shrimp turn
 pink. Stir in corn.

 In a large bowl, combine remaining ingredients. Drizzle
 with 1/3 cup dressing and toss to coat. Divide mixture
 among four plates. Top with shrimp mixture; drizzle with
 remaining dressing. Serve immediately.

 Recipe by Mary Ann Lee, Clifton Park, New York

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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