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Curried Santa Barbara Shrimp Salad

Yield 4 servings (serving size: 2 cups salad greens and 1 1/2 cups shrimp salad)

Ingredients

  • 1/2 cup fat-free mayonnaise
  • 1 tablespoon curry powder
  • 1 tablespoon fresh lime juice
  • 1 teaspoon minced peeled fresh ginger
  • 3/4 cup sake (rice wine), divided
  • 1/2 cup golden raisins
  • 1 pound large shrimp, peeled and deveined
  • 4 cups diced Asian pear or ripe pear
  • 1 1/2 cups diced peeled mango
  • 6 tablespoons slivered almonds, toasted
  • 8 cups gourmet salad greens

Nutrition Information

  • calories 393
  • caloriesfromfat 17 %
  • fat 7.5 g
  • satfat 0.9 g
  • monofat 3.6 g
  • polyfat 1.9 g
  • protein 22.8 g
  • carbohydrate 64.8 g
  • fiber 9.7 g
  • cholesterol 129 mg
  • iron 5.1 mg
  • sodium 512 mg
  • calcium 155 mg

How to Make It

  1. Combine first 4 ingredients in a small bowl. Cover and chill.

  2. Combine 1/2 cup sake and raisins in a glass measure, and microwave at HIGH 1 minute or until boiling. Let stand for 30 minutes. Drain.

  3. Bring 1/4 cup sake to a boil in a nonstick skillet; add shrimp. Cover, reduce heat, and cook 2 minutes or until shrimp are done. Remove from heat; drain.

  4. Combine the mayonnaise mixture, raisins, shrimp, pear, mango, and almonds. Serve over salad greens.