Curried Shrimp with Pineapple and Papaya Salad

by Laura Donnelly — February 8, 2007

If you're considering a Valentine's Day luncheon, or want a simple first course instead of Monday's salad, try this easy and elegant dish.

Serves 2

1/4 cup sliced almonds, toasted
1/2 fresh pineapple, diced
1 cup ripe papaya, diced
1/2 cup curry dressing (recipe follows)
1/2 lb. small cooked and peeled shrimp

Curry Dressing
(makes 1 cup)

1/2 cup low-fat mayonnaise
1/2 cup nonfat yogurt
1 Tablespoon curry powder
2 teaspoons honey
1 clove garlic, minced
1 shallot, minced
1 teaspoon soy sauce
1 Tablespoon lemon juice
1/4 cup chutney

1. Combine all ingredients except chutney in blender and blend till smooth. Stir in chutney.

2. When ready to serve salad, combine shrimp, pineapple, and papaya with 1/2 cup of dressing. Top with toasted almonds.

Do not mix this salad too far in advance, the acids in the fruit will break down the shrimp and make it mushy. A good shortcut is to buy already cleaned and sliced pineapple at the grocery store, but please don't use canned!