SHRIMP AMBROSIA

1 1/2 pounds shrimp, cooked, peeled and de-veined
1 cup celery, thinly sliced
1 cup fresh orange slices or canned mandarin orange slices
1/2 cup olives, sliced
1/4 cup green onions, sliced with green tops
1/2 cup coconut, shredded
DRESSING:
1 cup mayonnaise or plain yogurt
1 tbsp. lemon juice
4 tsp. orange peel, grated

In a large bowl, combine shrimp, celery, orange, olives, green onions and coconut.

DRESSING:
In a separate bowl mix mayonnaise lemon juice and orange peel to make salad dressing.

Add dressing to shrimp mixture and toss gently. Chill before serving.

Servings: 4-6
Source: Texas Sea Grant Marine Advisory Program