Ingredients

• 1–2 medium oranges, for juice
• ¼ cup light mayonnaise
• 2 tablespoons prepared horseradish
• 1 tablespoon honey
• 1 teaspoon seasoned salt
• 1 tablespoon canola oil
• 1 lb large peeled/deveined shrimp (thawed, if needed)
• 1 tablespoon quick-mixing flour

Prep

• Squeeze juice of oranges (½ cup) into medium bowl.

Steps

1. Squeeze oranges for juice (½ cup). Combine in medium bowl: juice, mayonnaise, horseradish, honey, and salt until blended.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan then add shrimp; sprinkle with flour. Cook and stir 2–3 minutes and until shrimp turn pink and opaque.
3. Stir in mayonnaise mixture; reduce heat to medium. Simmer and stir 3–4 minutes until sauce thickens. Serve.

Ingredients

• 1–2 sprigs fresh rosemary, leaves only
• 1 orange, for zest
• 2 tablespoons canola oil
• 1 tablespoon honey
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 1 (20-oz) package refrigerated red potato wedges

Prep

• Preheat oven to 400°F.
• Snip rosemary, leaves only, using kitchen shears (1 tablespoon).
• Zest/grate orange peel (no white); 1 tablespoon.

Steps

1. Preheat oven to 400°F. Chop rosemary leaves (1 tablespoon). Zest orange (1 tablespoon).
2. Combine all ingredients (except potatoes) in medium bowl until blended. Stir in potatoes until evenly coated; transfer to a 2-quart baking dish. Bake 30–35 minutes or until potatoes are tender. Serve.