Shrimp Salad With Dill And Oranges

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1 1/2 pounds (50-60 pieces) medium shrimp, peeled and deveined

1/4 cup reduced-fat mayonnaise

1 celery rib, finely chopped

2 tablespoons low-fat plain yogurt

1 tablespoon minced red onion

1 tablespoon chopped fresh dill

1 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 navel oranges, peeled and segmented

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