Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3         Pound  large shrimp -- peeled, deveined,
                        cooked,
                        tails left on 1/2 cup pineapple juice
     1/2           Cup  minced Del Monte sweet onion
  3        Tablespoons  honey mustard
  2        Tablespoons  lime juice
  2        Tablespoons  chopped fresh mint
     1/2      Teaspoon  salt and pepper
  8               Cups  mixed baby salad greens
     1/2                Del Monte Gold pineapple -- peeled, cored, cut
                        into 1/2-in. thick wedges
     1/2                Del Monte honeydew melon -- peeled, seeded, cut
                        into 1/2-in. thick wedges
     1/2                English cucumber -- thinly sliced on
                        the diagonal

Preparation:

In small bowl, whisk together pineapple juice, onion, mustard, lime juice, mint, salt and pepper. Place shrimp in another bowl; add 1/4 cup of the marinade and toss to coat shrimp. Cover and refrigerate for 1 hour. Reserve remaining marinade. To serve, place bed of greens on each of 4 plates. Arrange pineapple, honeydew melon and cucumber on top of greens. Top with shrimp and drizzle salads with remaining marinade. Serve immediately.

Nutritional Information:

217 Calories (kcal); 6g Total Fat; (25% calories from fat); 35g Protein; 8g Carbohydrate; 230mg Cholesterol; 1551mg Sodium