California Shrimp and Pineapple Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A very different type of fruit salad. You can used precooked frozen, thawed shrimp for this - they should be small to medium sized shrimp. Canned pineapple is not recommended. Ingredients:
1 lb cooked baby shrimp, peeled |
1 lb green seedless grape, halved |
3 stalks celery, diced or sliced |
4 ounces sliced almonds |
4 ounces canned water chestnuts, drained,sliced |
8 ounces canned lychees, drained (optional) |
1 small fresh pineapple, peeled,cored,and in chunks |
1 1/2 cups mayonnaise |
1 tablespoon honey |
1 tablespoon reduced sodium soy sauce |
2 tablespoons mild curry powder |
1/2 lime, juice of |
lettuce leaf, for garnish |
Directions:
1. In a large bowl,mix together shrimp, grapes, celery, almonds, water chestnuts,and lichees.
2. Gently stir in pineapple.
3. Mix together the dressing ingredients.
4. Set out 4 serving plates and line with clean lettuce leaves.
5. Portion out the salad into mounds atop the lettuce leaves and drizzle with some of the dressing on each.
6. Serve remaining dressing on the side.
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