2 lb medium shrimp; fresh
1 cup celery; chop fine
20 oz can pineapple chunks; drain unsweetened
1/3 cup raisins
1/2 cup reduced cal mayonaise
2 teaspoon curry powder
4 pita bread pockets(optional)
4 single leaves of lettuce

Bring water to a boil and add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain; rinse with cold water. Peel and devein, if desired. Combine shrimp and remaining ingredients. Refrigerate at least 1 hour before serving. Serve on a bed of lettuce or in a Pita Hurry

Yield: 1 servings