INGREDIENTS :

  • 12 ounces fresh or frozen peeled and
    deveined shrimp
  • 1 15¼-ounce can pineapple chunks (juice pack)
  • 1 medium orange, peeled and sectioned
  • 1 tablespoon snipped fresh mint
    or 1 teaspoon dried mint, crushed
  • Dash salt
  • Dash pepper
  • ½ cup sliced celery
  • ½ cup lemon low-fat yogurt

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METHOD:<ol style=”LIST-STYLE-TYPE: decimal”>

  • In a large saucepan cook shrimp in boiling water about 3 minutes or till shrimp turn pink; drain. Rinse shrimp under cold water; drain well.
  • Drain pineapple chunks, reserving juice. Combine pineapple chunks and orange sections; cover and chill.
  • For marinade, in a medium bowl combine ¼ cup of the reserved pineapple juice, the mint, salt, and pepper.
  • Stir in cooked shrimp and the celery. Cover and marinate in the refrigerator for 2 hours. Drain off marinade; discard marinade.
  • Stir pineapple chunks and orange sections into shrimp mixture.
  • In a small bowl combine 2 tablespoons of the remaining pineapple juice and the yogurt. Toss with the shrimp mixture.
  • Divide mixture among 4 small airtight containers. Chill overnight. Store up to 2 days in the refrigerator.
  • Carry in an insulated lunch box with a frozen ice pack. </ol>

    Serves 4.

    TIME:
    Preparation Time: 25 min.
    Marinating Time: 2 hrs.
    Chilling Time: overnight

    Author

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