Curried Shrimp Salad

• water
• 1 lb. small or medium size shrimp, shelled and deveined
• 2 Tbsp. reduced calorie mayonnaise
• 2 Tbsp. nonfat plain yogurt
• 1 Tbsp. lemon juice
• 2 tsp. curry powder
• 1/2 c. thinly sliced celery
• 1 small carrot, shredded
• 1 small scallion, thinly sliced

1. In large saucepan over high heat, bring 6 cups water to boil. Add shrimp; when water returns to boil, cook until pink and opaque, about 3 minutes.
2. Drain well; allow to cool.
3. Chop shrimp coarsely. In medium size bowl, combine mayonnaise, yogurt, lemon juice and curry; blend well.
4. Stir in shrimp, celery, carrot and scallion. Chill 1 hour.
5. Garnish with lettuce or apple slices.
6. Makes 4 servings.
7. Per serving with 2 slices whole wheat bread:
8. 135 calories, 20 grams protein, 4 grams fat, 5 grams carbohydrate, 201 milligrams sodium, 142 milligrams cholesterol.

water, shrimp, mayonnaise, nonfat plain yogurt, lemon juice, curry powder, celery, carrot, scallion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332185 (may not work)