Recipe: ISLAND SHRIMP & FRUIT SALAD

8.8 oz pouch quick cooking rice (you can use leftover cooked rice)
24 oz jar tropical mixed fruit in light syrup (reserve 1/2 cup syrup)
1 tbs + 1 tsp oil
1 tbs rice wine vinegar or cider vinegar
1 tsp salt
1/8 tsp cayenne pepper (optional)
1 head cabbage, halved lengthwise, thinly sliced crosswise
1/2 cup thinly sliced red onion
1 pound raw large shrimp, peeled
1 tsp dry Caribbean jerk seasoning
1/2 cup chopped cilantro

Heat rice as package directs. In a large bowl, whisk reserved fruit syrup, 1 tbs oil, vinegar, salt and pepper until blended. Add mixed fruit, cabbage, onion and cilantro. Heat remaining oil in a skillet. Sprinkle shrimp with jerk seasoning. Add to skillet and saute 3 min. or until pink and cooked through. Add shrimp and rice to fruit mixture, toss to mix. Top with cashews and/or chopped macadamia nuts, if desired.

MAKES 4 SERVINGS.