Hot Shrimp Salad
|Canned orange and grapefruit sections||16 Ounce (1 Can)|
|Torn leaf lettuce||4 Cup (64 tbs)|
|Onion||1 Small, thinly sliced and separated into rings|
|Brown sugar||2 Tablespoon|
|Cornstarch||1 1⁄4 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Garlic powder||1 Dash|
|Wine vinegar||4 Teaspoon|
|Soy sauce||1 1⁄2 Teaspoon|
|Frozen cooked shrimp||12 Ounce (2 Packages, 6 Ounce Each)|
|Frozen cut carrots||1 Cup (16 tbs) (Crinkle Cut)|
Drain orange and grapefruit sections, reserving 1/3 cup of the juice.
Set juice aside.
In a large salad bowl toss together torn lettuce, onion rings, and orange and grapefruit sections.
Sprinkle generously with pepper.
For salad dressing, in a 2-cup measure stir together brown sugar, cornstarch, ginger, and garlic powder.
Stir in wine vinegar, soy sauce, and the reserved juice.
Micro-cook, uncovered, on 100% power (HIGH) for 2 to 3 minutes or till thickened and bubbly, stirring every minute.
Let stand, covered, while preparing shrimp and carrots.
In a 1 1/2-quart casserole combine shrimp and carrots.
Micro-cook, covered, on 100% power (HIGH) for 5 to 7 minutes or till shrimp are heated through and carrots are tender, stirring twice.
Place shrimp and carrots atop lettuce mixture.
Pour hot salad dressing atop.