¼ cup plain nonfat yogurt
¼ cup chili sauce
1 Tablespoon freshly squeezed lemon juice
1 pound fresh small
cooked shrimp (or frozen, thawed)
½ cup chopped green
2/3 cup chopped sweet red bell pepper
½ cup chopped red onion
¼ cup chopped fresh basil
salt to taste
Whisk together yogurt
with chili sauce and lemon juice. Add shrimp and remaining ingredients
to bowl, stirring all together to coat shrimp and peppers with dressing.
Refrigerate until serving time.
Serve shrimp salad with
fresh warm bread. Serves 4 for side dishes, 2 for main dish.