Salvadoran Skillet Shrimp

• 1 tsp. cornstarch
• 1 Tbsp. drinking water
• 3 oz. cleaned raw large shrimp (21 to 30 count)
• 1 tsp. KRAFT Lite House Italian Dressing
• 1/2 cup pineapple chunks
• 1/4 cup mango chunks
• 2 Tbsp. lemon juice
• 1/2 oz. KOOL-AID Orange Flavor Sugar-Sweetened Drink Mix
• 1/2 cup mixed salad greens
• 4 oz. frozen mixed vegetables (California mix)
• 1 oz. VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product
• 2 Tbsp. PHILADELPHIA Fat Free Cream Cheese
• 1/2 cold bakedmedium baked potato, cut into spears
• 1 Tbsp. KRAFT CATALINA FREE Fat Free Dressing
• 1/2 tsp. garlic powder
• 1/2 tsp. parsley flakes

1. Mix cornstarch with water to form a paste; set aside.
2. Cook and stir shrimp in dressing in skillet on medium heat 3 minutes.
3. Remove shrimp from skillet; set aside.
4. Add pineapple, mango, lemon juice and drink mix (1/2 ounce = 1 Tbsp.)
5. to skillet; stir until well blended.
6. Stir in cornstarch mixture.
7. Bring to boil.
8. Reduce heat to medium.
9. Add shrimp; cook 2 minutes or until shrimp turn pink.
10. Place in bowl; cover.
11. Refrigerate at least 2 hours or until chilled.
12. Serve over torn mixed salad greens with Creamy Veggies and California Baked Potatoes.
13. To make Creamy Veggies, layer frozen vegetables, prepared cheese product and cream cheese in a small microwavable dish; cover.
14. Microwave on high 2 minutes; rotate dish.
15. Microwave an additional 2 minutes or until vegetables are thoroughly heated.
16. Stir until creamy.
17. For California Baked Potatoes, toss potato spears with dressing.
18. Place on a cookie sheet.
19. Sprinkle with garlic powder and parsley.
20. Bake at 375° F for 20 minutes or until crispy.

cornstarch, water, shrimp, italian dressing, pineapple, mango, lemon juice, orange flavor, mixed salad greens, mixed vegetables, philadelphia fat free, potato, dressing, garlic powder, parsley flakes

Taken from www.kraftrecipes.com/recipes/salvadoran-skillet-shrimp-64679.aspx (may not work)