Ingredients:
150g. salad macaroni, cooked per package directions
1/4 kilo medium shrimps
1 can (439g.) pineapple tidbits, drained (reserve syrup)
1 stalk celery, sliced
Dressing:
1/4 cup corn opil
1 tbsp. lemon or calamansi juice
1 1/2 tbsp. pineapple tidbits syrup
1 1/2 tsp. iodized salt
1/2 tsp. fine pepper
1 tsp. snipped parsely
Procedure:
1. Cook shrimp in remaining pineapple tidbits syrup with 1/2 tsp. rock salt for 8 minutes. Cool,
then peel. Dice shrimps. Combine with remaining ingredients except dressing.
2. Combine ingredients for dressing in a covered jar. Shake well. Pour over pasta-pineapple
mixture. Blend well. Chill until ready to serve.
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