---------- 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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