Sesame Shrimp and Rice

Adapted from Simple & Delicious (Aug./Sept. 2010), page 51.

Prep./Total Time: 10 min.
Yield: 4-5 servings

2 (8.8 oz) pkgs. ready-to-serve long grain rice
1 1/2 - 2 cups fresh or frozen snow peas, thawed
2 green onions, sliced
1 tsp. canola oil
1 lb. cooked medium shrimp, peeled and deveined
1 (8 oz) can pineapple tidbits, drained
1 (11 oz) can mandarin oranges, drained
1/3 cup sesame ginger salad dressing
3 Tbs. slivered almonds, toasted

Microwave rice according to package directions.  Meanwhile, in a large skillet or wok, stir-fry snow peas and onions in oil for 1 minute.  Add the shrimp, pineapple, oranges, and salad dressing; cook until heated through and vegetables are crisp-tender.

Notes:
- I debate whether I'd include the pineapple next time or not.  If I do, I think I'll use even less than I did this time--it just seemed to make it a little too sweet.
- Be careful not to overcook your shrimp or it will be rubbery.