Citrus Seafood Salad
|Large shrimp||1 Pound|
|Water||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Bay scallops||3⁄4 Pound|
|Thinly sliced red onion||1⁄2 Cup (8 tbs), separated into rings|
|Grated orange rind||1⁄4 Teaspoon|
|Fresh orange juice||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Spinach leaves||6 Cup (96 tbs) (Small Ones)|
|Orange sections||2 Cup (32 tbs)|
|Peeled cucumber||1 Medium, halved lengthwise and sliced|
Peel and devein shrimp.
Combine water and next 3 ingredients in a large skillet; bring to a boil.
Add shrimp and scallops; cover, reduce heat, and simmer 4 minutes or until shrimp turn pink and scallops are done.
Combine shrimp, scallops, and onion in a large bowl.
Combine orange rind and next 7 ingredients 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.