Place the shrimp in a large bowl. In a separate bowl, combine the celery, scallions, yogurt, mayonnaise, and spice. Stir together well and season the mixture to taste with salt and pepper; pour the dressing over the shrimp and toss gently to coat them evenly. Cover and store in the fridge until ready to serve. Best if left overnight or for at least 2 hours.

Remove the shrimp from the fridge, toss and place a single portion on a bed of salad greens (approximately 1 c of torn romaine or other crisp lettuce per person). Sprinkle with fresh cilantro and serve. (385 calories/serving; GL=3, Glycals=12)