Title: Seafood Salad, Citrus
Categories: Salad Seafood
Yield: 6 Servings

1	c	Water
1/2	c	Dry white wine
1/4	ts	Dried thyme
1/4	ts	Dried marjoram
1	lb	Large shrimp; peeled and deveined
3/4	lb	Bay scallops
1/2	c	Red onion; thinly sliced, separated
1/4	ts	Orange rind; grated
1/4	c	Fresh orange juice
1	tb	Fresh lemon juice
1	tb	Olive oil
1	tb	Dijon mustard
3/4	ts	Sugar
1/4	ts	Pepper
1/8	ts	Salt
6	c	Spinach leaves
2	c	Orange sections
1	md	Cucumber; peeled, halved lengthwise, sliced

Combine first 4 ingredients in a large skillet - bring to a boil. Add shrimp and scallops - cover, reduce heat and simmer 4 minutes or until done. Drain.

Combine shrimp, scallops and onion in a large bowl. Combine orange rind and next 7 ingredients (orange rind thru salt) in a small bowl - stir well.

Pour 1/4 cup orange juice mixture over shrimp mixture - toss well - cover and chill 30 minutes. Cover and chill remaining orange juice mixture.

Add spinach, orange sections and cucumber to shrimp mixture - pour remaining orange juice mixture over salad and toss well.

Recipe by: Cooking Light, March 1996, page 124

Posted to TNT Recipes Digest, Vol 01, Nr 917 by Sharon on Jan 06, 1998

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