- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2007
Ingredients
Orange Vinaigrette:
Method
Orange Vinaigrette: Grate enough orange rind to make 1 tsp (5 mL); set aside. Working over large bowl, cut off rind and outer membrane of oranges. Cut between membrane and pulp to release fruit into bowl. Squeeze membranes to extract juice. Transfer 2 tbsp (25 mL) juice to small bowl; whisk in orange rind, oil, vinegar, salt and pepper. Set vinaigrette aside.Peel and devein shrimp. In large skillet, heat oil over medium-high heat; saut?hrimp, garlic and hot pepper flakes until shrimp are pink, about 5 minutes. Add 2 tbsp (25 mL) of the vinaigrette; cook, stirring, until no liquid remains, about 3 minutes. Stir in coriander.
Add arugula, croutons, onion and remaining vinaigrette to oranges; toss to coat. Divide among 4 plates. Top with shrimp and olives.
More shrimp and salad recipes:
Nutritional facts Per serving: about
- Sodium 624 mg
- Protein 21 g
- Calories 347.0
- Total fat 22 g
- Cholesterol 129 mg
- Saturated fat 3 g
- Total carbohydrate 18 g
%RDI
- Iron 26.0
- Folate 41.0
- Calcium 16.0
- Vitamin A 20.0
- Vitamin C 77.0
