Pineapple Mango Shrimp

Ingredients

• 1 Tbsp cornstarch 
• 1 Tbsp 1 tbsp. kraft zesty italian dressing italian kraft
• 0.5 cup juice of lemon 
• 0.3 cup kool-aid orange flavor sugar-sweetened drink mix 
• 1 cup mango chunks 
• 2 cups pineapple chunks 
• 2.5 lb shrimp raw cleaned (21 to 30 count)
• 0.3 cup water 

Equipment

• bowl
• frying pan

Directions

1. Mix cornstarch with water to form a paste; set aside. Cook and stir shrimp in dressing in large skillet on medium heat 3 minutes.
2. Remove shrimp from skillet; set aside.
3. Add pineapple, mango, lemon juice and drink mix to skillet; stir until well blended. Stir in cornstarch mixture. Bring to boil. Reduce heat to medium.
4. Add shrimp; cook 2 minutes or until shrimp turn pink.
5. Place in large bowl; cover.
6. Refrigerate at least 2 hours or until chilled.
7. Serve over torn mixed salad greens or spooned into a decorative glass.