Moroccan Shrimp, Rice, and Orange Salad

         Yield: 4 Servings
Categories: Seafood, Salads

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