California Shrimp and Pineapple Salad

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.

• Ready In: 15 mins
• Serves: 4

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

• Dressing

• 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.