California shrimp croissants
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped cooked shrimp (about 10 oz) |
| 2 | mediums | Oranges, peeled and sectioned |
| ½ | cup | Seedless grape halves |
| ⅓ | cup | Thinly sliced red onion |
| ⅓ | cup | Lemon juice |
| ¼ | cup | Orange juice |
| 2 | tablespoons | Vegetable oil |
| 2 | teaspoons | Dijon-style mustard |
| 1½ | teaspoon | Sugar |
| 1 | teaspoon | Grated orange rind |
| ⅔ | cup | Alfalfa sprouts |
| ¼ | cup | Slivered almonds, toasted |
| 2 | Croissants, cut in half lengthwise | |
Directions
INGREDIENTS
In medium bowl, combine all ingredients except sprouts, almonds, and croissants; mix well. Cover; marinate in refrigerator 1 hour. Drain; add sprouts and almonds. Serve on croissant halves. Refrigerate leftovers.
Serves 2.
Posted to recipelu-digest by GramWag <GramWag@...> on Mar 18, 1998