Shrimp & Mango Salad Pitas

Although fresh shrimp are best, frozen shrimp will work nicely.  Serve this
summery sandwich with pickled okra and a tall glass of sun tea (fill a glass jar
with water and add tea bags - use 1 tea bag per cup of water - cap the jar
and place in the sun for an hour or so).

Makes 4 servings

Ingredients

1 tablespoon olive oil
3 scallions, sliced
2 teaspoons grated peeled gingerroot
1 garlic clove, minced
1/2 cup light coconut milk
1/4 pound cooked shrimp, peeled and deveined
1 mango, chopped
3 celery stalks, sliced
1 red bell pepper, seeded and chopped
4 small pitas, halved

In a large nonstick skillet, heat the oil.  Saute the scallions, gingerroot and garlic
until fragrant, about 1 minute.  Stir in the coconut milk.  Transfer to a medium
bowl; stir in the shrimp, mango, celery and bell pepper.  Refrigerate, covered,
until the flavors are blended, about 3 hours.  Spoon the shrimp salad into the pitas.

SERVING SIZE: 1 pita

POINTS:  5

PER SERVING:  217 Calories, 9 g Total Fat, 3 g Saturated Fat,
43 mg Cholesterol, 247 mg Sodium, 30 g Total Carbohydrate,
2 g Dietary Fiber, 9 g Protein, 56 mg Calcium