Curried Shrimp Salad

Absolutely scrumptious party perfect salad. Especially grand for luncheons. Best if made at least one day before serving so the flavors meld.

• Ready In: 30 mins
• Serves: 16

Ingredients

• 3  cups shrimp, cooked
• 3  cups rice, cooked
• 2  cups peas
• 2  cups celery, chopped
• 1⁄2 cup chutney
• 1 1⁄2 teaspoons salt
• 3⁄4 cup  French dressing
• 1  teaspoon curry powder
• 1 (3 ounce) jar pimientos
• 8  ounces  slivered raw  almonds
• 1  dash  garlic salt
• 1  head butter lettuce

Directions

1. Cook the shrimp and rice (not together).
2. Chop celery.
3. Toast the slivered almonds on a baking sheet in your oven.
4. Set aside half the slivered almonds.
5. When everything has cooled, mix together and add your dash of garlic salt.
6. Refrigerate until serving day (1-2 days later).
7. Serve on butter lettuce.
8. Sprinkle with reserved slivered almonds.