---------- Recipe via Meal-Master (tm) v8.03
 
      Title: MOROCCAN SHRIMP, RICE, AND ORANGE SALAD
 Categories: Miamiherald, Seafood, Salads
      Yield: 4 Servings
 
      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
 
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