From Southern Living magazine..."Curry in a Hurry".
Bring water to a boil and add shrimp; cook for 3-5 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel and de-vein. combine shrimp and remaining ingredients. Refrigerate for at least 1 hour before serving. Serve on a bed of lettuce or in a Pita pocket.
2 lb. medium fresh shrimp
1 cup celery, chopped
20 oz. can pineapple chunks in their own juice, drained
1/3 cup raisins
1/2 cup reduced calorie mayonnaise
2 tsp. curry powder
4 pita bread pockets
4 leaves of lettuce