Shrimp Pasta Toss recipe

150 g DEL MONTE macaroni, each piece cut into 12, the cooked per package directions
1/4 kg medium shrimps
1 can (439 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup)
1 stalk celery, sliced

Dressing:
1/4 cup corn oil
1 tbsp lemon/calamansi juice
1 1/2 pineapple syrup
1 1/2 tsp iodized salt
1/4 tsp fine pepper
1 tsp parsley

Cook shrimp in remaining pineapple tidbits syrup with 1/2 tsp iodized rock salt for 8 minutes. Cool, then peel. Dice shrimp. Combine with remaining ingredients except dressing. Set aside.

Combine ingredients for dressing in a covered jar. Shake well. Pour over pasta-pineapple mixture. Blend well. Chill until ready to serve.

Makes 6 servings

Rich in Vitamin B12 - prevents anemia