1 pound unpeeled, large fresh shrimp
1 (3-oz) pkg. Shrimp and crab boil-in-bag mix
6 cups mixed salad greens (in grocery store veggie case)
3 large oranges, peeled and sectioned
2 large pink grapefruit, peeled and sectioned
2 medium avocados, peeled and sliced
Sour Cream-Horseradish Dressing
Cook shrimp in boil-in-bag mix according to package directions.
Drain and rinse with cold water.
Peel shrimp and devein, if desired. Cover and chill for 1 hour.
Arrange salad greens on individual plates.
Arrange shrimp, fruit, and avocado (next to one another) on greens.
Alternating slices of watermelon and cantelouupe can be substituted
Serve with Sour Cream-Horseradish Dressing (below)
(Serve with Shrimp Luncheon Salad)
1 (8oz.) container sour cream
1/4 cup orange juice
1 tbsp. Dijon mustard
2 tsp. prepared horseradish
4 green onions, diced
Stir together all ingredients until well blended and chill for 1 hour.-
YIELD: SALAD SERVES 4-6
DRESSING 1 1/3 Cups