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Serve the shrimp salad in martini glasses for an elegant presentation.
Prep Time: 15 min.
Cook Time: about 3 min.
Chill Time: 30 min.
Makes 4 servings 

• 1 1/2 lbs. large shrimp, peeled and deveined
• 3 Tbsp. light lime vinaigrette
• 3 Tbsp. FRENCH'S® Honey Dijon Mustard
• 3 Tbsp. plain nonfat yogurt
• 1 large mango, peeled and diced (1 1/2 cups)
• 1 medium, red bell pepper, diced
• 1 medium, Haas avocado, peeled, pitted and diced
• 1 (5 oz.) pkg. mixed salad greens

COOK shrimp in boiling water to cover about 3 min. until shrimp turn pink. Drain and cool.

2. MIX vinaigrette, mustard and yogurt in large bowl. Add cooled shrimp, mango, bell pepper and avocado. Toss gently until coated. Chill.

3. SERVE on salad greens. If desired, garnish with fresh chopped cilantro or basil.

Tips: Cooked and peeled shrimp may also be purchased from the seafood department.
Papaya or peaches may be substituted for the mango.

Nutritional Analysis Per Serving: 264 Calories, 9 g Fat, 1 g Saturated Fat, 0 g Trans Fat, 222 mg Cholesterol, 26 g Protein, 19 g Carbohydrates, 5 g Dietary Fiber, 491 mg Sodium.

Recipe & Photo courtesy of FRENCH’S®  Foods, a division of Reckitt Benckiser Inc., the maker of FRENCH’S®  mustards

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