Prep 15 mins
Cook 0 mins
An easy, fresh-tasting light lunch salad.
- 2 lbs boiled medium shrimp, peeled and deveined
- 1 cup finely chopped celery
- 1 (20 ounce) can unsweetened pineapple chunks, drained
- 1⁄3 cup raisins
- 1⁄2 cup mayonnaise (I use fat-reduced)
- 2 teaspoons curry powder
- Mix together all the ingredients in a large mixing bowl; season to taste with salt and pepper if desired.
- Cover and chill at least 2 hours.
- Serve on lettuce lettuce leaf or in pita bread.