Caribbean Corn & Shrimp Salad

1 (15 1/4 oz) can pineapple chunks in its own juice
3 Tbsp oil
3 Tbsp wine vinegar
1 (12 oz) pkg frozen peeled, deveined shrimp, thawed
1/4 tsp crushed red pepper
6 cups torn mixed salad greens
1 (15 1/4 oz) can whole kernel corn, drained

Drain pineapple reserving 2 tablespoons juice. Set pineapple aside.
For dressing, combine reserved juice, 2 tablespoons oil and vinegar.
Season with 1/4 teaspoon black pepper and 1/8 teaspoon salt, if desired; set
aside. Sprinkle shrimp with red pepper. Cook shrimp in remaining oil in
large skillet 2 to 3 minutes or until opaque. Arrange greens, shrimp,
pineapple and corn in large salad bowl. Drizzle with dressing. Toss to coat.
To reduce fat, use some of the reserved pineapple juice in place of some
of the oil for the dressing.

Try Mandarin Oranges in place of Pineapple and Sweet Peas in place of Corn.

Per Serving (4): Calories 289 (40% from fat); Protein 20 gm; Carbohydrate 23
gm; Total fat 13 gm (sat. fat 2 gm); Cholesterol 129 mg; Sodium 455 mg; fiber
4 gm.

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