Serves: 4
Total Calories: 97
1. Grate 1 teaspoon orange peel set aside. Peel and section oranges over a bowl to catch any juice set sections aside. Measure juice and add additional orange juice to equal 1/3 cup set aside.
2. Rinse shrimp and pat dry. Cook in boiling, salted water for 1-3 minutes or until shrimp turn opaque. Drain and rinse under cold water. Set aside. In a saucepan, bring reserved orange juice and rosemary to a boil. Remove from heat stir in the grated orange peel, vinegar, and oil. In a large bowl, toss together the spinach, onions, oranges, and shrimp. Dress salad with orange dressing. Toss lightly to coat.
This Shrimp and Orange Tossed Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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