INGREDIENTS
150 g elbow macaroni. cooked
1/4 kg medium shrimps
1 can(439g) Del Monte pineapple tidbits, drained (reserved syrup)
1 stalk celery, sliced
DRESSING
1/4 cup corn oil
1 tsp tbsp calamansi juice
1-1/2 tbsp pineapple syrup
1-1/2 tsp iodized salt
1/4 tsp ground pepper
1 tsp snipped parsley
PROCEDURE
1. Cook shrimps in remaining pineapple syrup with 1/2 tsp rock salt for 5 minutes.
Peel and dice. Combine with remaining ingredients except dressing and set aside.
2. Combine ingredients for dressing and mix well. Pour over macaroni pineapple mixture.
Chill until ready to serve.
elflora
