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Ingredients (nutrition)
- 2 lb raw shrimps
- 1 lb drained canned chunks pineapple
- 3 oz raisins
- 4 oz finely chopped celery
- 4 fl oz mayonnaise
- 2 teaspoons curry powder
- 4 pitta breads
- 4 leaves of lettuce
Cooking Instructions
- Bring a pot of water to boil, add the shrimps and cook for 4 minutes until the shrimps turn pink. Drain and rinse with cold running water.
- Peel and devein the shrimps.
- In a medium mixing bowl, combine the shrimps and the remaining ingredients, except the pitta bread and lettuce.
- Refrigerate for an hour.
- Put the shrimp salad in the pitta bread with the lettuce leaves and serve.
Servings: 4
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coleslaws and mixed greens
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