• 12   ounces 
    fresh or frozen peeled and deveined shrimp
  • 1  15 1/4 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
  • 1/2  cup 
    sliced celery
  • 1/2  cup 
    lemon low-fat yogurt
In a large saucepan cook shrimp in boiling water about 3 minutes or until shrimp turn opaque; 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 1/4 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 or store up to 2 days in the refrigerator. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 204, Fat, total (g) 2, chol. (mg) 130, carb. (g) 28, pro. (g) 19, sodium (mg) 191, Percent Daily Values are based on a 2,000 calorie diet
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