Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ cup | Bottled lemon juice |
3 tablespoons | Orange juice |
3 tablespoons | Vegetable oil |
1 tablespoon | Dijon style mustard |
1 tablespoon | Honey |
1 teaspoon | Grated orange rind |
⅛ teaspoon | Celery seed |
1 pounds | Cooked, cleaned medium |
\N \N | Shrimp |
1 cup | Sliced celery |
3 ounces | Fresh pea pods |
2 eaches | Medium oranges, peeled, |
\N \N | Sectioned and drained |
⅓ cup | Sliced red onion |
\N \N | Lettuce leaves |
INGREDIENTS
PREPARATION
In a small jar or bowl, combine juices, oil, mustard, honey, rind and celery seed; mix well. In a medium bowl, combine remaining ingredients except lettuce. Pour one-half cup dressing over shrimp mixture. Cover and marinate in refrigerator one hour. Serve on lettuce with additional dressing. Refrigerate leftovers.
Source: Borden
: Omaha World-Herald, February 26, 1997 MM-format by Leonard Smith