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Serves 4
3/4 pound cooked, peeled, deveined shrimp, fresh or frozen
1 cup fresh pineapple chunks or canned in natural juice, drained (reserving 1/4 cup juice)
1 cup fresh orange segments, drained (reserving 1/4 cup juice), seeded and membrane removed
1 cup seedless grapes
1 small red apple, unpared, cored and cut into 1-inch chunks
1 teaspoon lemon juice
1/2 teaspoon arrow root or cornstarch
1/4 cup raisins
Lettuce leaves
Thaw shrimp if frozen. In a 2-quart mixing bowl, combine shrimp, pineapple, orange segments, grapes and apple. Cover and chill. Place reserved pineapple, orange, and lemon juices in a 1-quart saucepan. Bring to a gentle boil and stir in arrow root. Cook until thickened, stirring constantly. Remove from heat and stir in 1/4 cup raisins; cool. Serve salad on a bed of lettuce. Spoon 1 tablespoon raisin dressing over each serving.
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