Ingredients
1 lb. large shrimp, peeled and deveined
1 cup chopped tomatoes
1 small Vidalia or Bermuda onion, sliced thin
2 cups salad greens
1 cup pineapple tidbits
2 tbsp low fat chicken broth
¼ tsp chili powder
¼ hot pepper sauce

Dressing:
1 mango
2 tbsp lemon juice

Directions
Prepare dressing by peeling and pitting the mango. Blend the fruit of the mango with the lemon juice in a blender or food processor. Set aside.

In a non-stick fry pan, combine the shrimp, broth, and spices over medium high heat 3 minutes, stirring until well coated and cooked through.

Remove from heat. Add pineapple, tomatoes, and onions. Serve over salad greens and drizzle with dressing.