VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 1 can (15 1/4 oz) pineapple chunks |
| 3 Tbsp oil |
| 3 Tbsp white wine vinegar |
| 2 tsp Dijon mustard |
| 1 Pkg (12 oz) frozen peeled, devined shrimp, thawed |
| 1 can (15 1/4 oz) whole kernel corn, drained |
DIRECTIONS: Drain pineapple, reserving 3 Tbsp juice. Combine reserved juice, 2 Tbsp oil, vinegar & mustard. Cook the shrimp in the remaining oil using a large skillet, about2-3 minutes or until opaque. Salt & pepper to taste. Toss shrimp, pineapple & corn with dressing above. Serve over lettuce beds.
SERVINGS: 4 TIME: 20 minutes
SHRIMP SALAD