Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           orange juice concentrate -- - (frozen), thawed
     1/2  cup           dry sherry -- (optional)
   1      teaspoon      dried rosemary leaves
     1/2  teaspoon      dried coriander seed
   1      pound         large shrimp -- (25-32 per lb.), -
                        -- shelled, deveined
                        and rinsed
   2      teaspoons     toasted sesame seed
   1      medium head   red leaf lettuce -- - rinsed and
                        -- crisped
   2      large         grapefruit
                        -----citrus cream dressing-----
   1      cup           unflavored nonfat yogurt
   2      tablespoons   orange juice concentrate -- - (frozen), thawed
   1      tablespoon    Dijon mustard
   2      teaspoons     prepared horseradish
   2                    green onions -- finely chopped

Preparation:

In a 1-1/2 to 2-quart pan on high heat, bring to boiling 2 cups water, orange juice concentrate, sherry, rosemary, and coriander. Add shrimp; cover pan and remove from heat. Let stand 20 minutes. Drain and chill shrimp. Dry pan. Add sesame seed and stir over medium heat until golden, about 3 minutes; pour from pan. Tear lettuce into bite-size pieces into a wide, shallow bowl. With a sharp knife, cut peel and white membrane from grapefruit and oranges. Hold fruit over greens and cut between inner membranes to free segments; scatter fruit onto greens. Top salad with shrimp, sesame seed and dressing; mix gently. CITRUS CREAM DRESSING: In a small bowl, combine yogurt, orange juice concentrate, Dijon mustard, horseradish, and green onions.