---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spinach Salad with Orange-Chili Glazed Shrimp
 Categories: Salads, Seafood, Lowcal, Mexican
      Yield: 4 servings
 
      2 t  Sesame seeds
    1/4 c  Orange juice
      1 T  Cider vinegar
      1    Clove garlic minced
      1 t  Grated orange peel
      1 t  Olive oil
    1/2 t  Honey
    1/8 t  Crushed red pepper
      1    Ripe large mango or medium
           Papaya
     12 c  Washed and torn fresh
           Spinach leaves
    1/2 c  Crumbled feta cheese
           Orange Chili Glazed Shrimp
    1/2 c  Orange juice
      4    Cloves garlic minced
      1 t  Chili powder
      8 oz Raw large shrimp peeled
           And deveined
 
  Heat small Nonstick skillet over medium heat. Add
  sesame seeds and cook, stirring often about 4 minutes
  or until golden. Pour into small bowl. Add orange
  juice, vinegar, garlic, orange peel, oil, honey and
  red pepper; stir to combine. Set aside. Peel mango or
  papaya. Cut away from pit ; cut into cubes or slices.
  Discard tough stems from spinach leaves. Place in
  large bowl and toss with dressing. Top with mango ,
  cheese and shrimp. Shrimp combine juice, garlic and
  chili powder in large Nonstick skillet. Bring to boil
  and boil 3 minutes until mixture just coats bottom of
  pan. Reduce heat to medium. Add shrimp; cook and stir
  2 minutes or until shrimp are opaque and juice mixture
  coats shrimp. Calories 177 29% form fat, total fat,
  saturated 3g, Cholesterol 100mg, sodium 311 mg,
  carbohydrate 19g, dietary fiber 3 g, protein 14 g,
  calcium 165 mg, iron 3 mg, Vitamin a 671re, vit c
  57mg. Light Cooking Mexican format by Emilie rwsm05a
  This looked so good! There was a garnish in the
  picture of lemon peel strips and strips of pimento or
  red pepper to add color.
 
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