Shrimp Salad with Pineapple and Pecans - serves 2

Preparation - 20 minutes

Save time by cooking and shelling the shrimp the night before you plan to use them.

3 ounces shelled and deveined cooked shrimp, cut lengthwise into halves
1/2 cup each drained canned pineapple chunks and snow peas, stem ends and strings removed, blanched
1/2 ounce pecan halves, toasted
1 tbsp plus 1 1/2 tsp sliced green onion
2 tbsp each plain lowfat yogurt and sour cream
2 tsp each reduced-calorie mayonnaise and white wine vinegar
Dash of each salt and pepper

In medium mixing bowl combine shrimp, pineapple, snow peas, pecans, and green onion.
Using a whisk, in small mixing bowl beat together remaining ingredients; pour over shrimp mixture and toss to coat.
Cover and refrigerate until ready to serve.