2 lb medium shrimp; fresh
1 c celery; chop fine
20 oz can pineapple chunks; drain
1/3 c raisins
1/2 c mayonaise
2 ts curry powder
4 pita bread pockets(optional)
4 leaves of lettuce

Instructions

Bring water to a boil and add shrimp, and cook 3 to 5 minutes or until
shrimp turn pink. Drain; rinse with cold water. Peel and devein, if
desired. Combine shrimp and remaining ingredients. Refrigerate at
least 1 hour before serving. Serve on a bed of lettuce or in a Pita
Bread. Yield: 3 to 4 servings Source: Southern Living – Curry in a
Hurry