---------- 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
      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.