Yield: 4 Servings
|8 ounces||Broccoli florets|
|2 cups||Cooked rice (3/4 cup raw)|
|¼ cup||Sliced scallions|
|⅓ cup||Citrus-Cumin Vinaigrette|
|2 tablespoons||Minced jalapeno pepper|
|1 pounds||Shrimp; shelled, cleaned and cooked|
|\N \N||Red tip lettuce|
|2 \N||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