Shrimp and Mango Salad Pitas


POINTS® Value |  3
Servings | 4
Preparation Time | 10 min
Cooking Time | 5 min
Level of Difficulty | Moderate

light meals | Serve this summery sandwich with a tall glass of sun tea: Fill a glass jar with water and add tea bags - use one tea bag per cup of water. Cap the jar and place it in the sun for an hour or two. Chill with ice cubes and add a twist of lemon juice.



1 tsp olive oil
3 medium scallion(s), sliced
2 tsp ginger root, grated
1 medium garlic clove(s), minced
1/2 cup light coconut milk
1/4 pound cooked shrimp, peeled and deveined
1 medium mango(es), chopped
3 medium celery, stalks, sliced
1 medium sweet red pepper(s), seeded and chopped
4 small wheat pita(s), halved

Instructions


1. In a large nonstick skillet, heat oil.
2. Sauté scallions, gingerroot and garlic until fragrant, about 1 minute.
3. Stir in coconut milk and transfer to a medium bowl.
4. Stir in shrimp, mango, celery and pepper. Refrigerate, covered, until flavors are blended, about 3 hours.
5. Spoon shrimp salad into pitas.







-- Edited by Colette at 20:51, 2005-12-17