Dressing:
¼ cup plain nonfat yogurt
¼ cup chili sauce
1 Tablespoon freshly squeezed lemon juice

1 pound fresh small cooked shrimp (or frozen, thawed)

½ cup chopped green bell pepper
2/3 cup chopped sweet red bell pepper
½ cup chopped red onion
¼ cup chopped fresh basil
salt to taste

Whisk together yogurt with chili sauce and lemon juice. Add shrimp and remaining ingredients to bowl, stirring all together to coat shrimp and peppers with dressing. Refrigerate until serving time.

Serve shrimp salad with fresh warm bread. Serves 4 for side dishes, 2 for main dish.