Curried Shrimp Salad

Channel 8 volunteer tv

• Ready In: 2 hrs
• Yields: 1 lb

Ingredients

• 1  lb  food club peeled cooked frozen shrimp
• 1 (8 ounce) can sliced water chestnuts, drained
• 2  stalks celery, sliced very thin
• 2  green onions, sliced thin
• 3⁄4 cup mayonnaise
• 2  tablespoons soy sauce
• 1  teaspoon curry powder
• 1⁄4 cup  toasted  slivered almonds (optional)

Directions

1. Defrost shrimp according to package directions.
2. Drain thoroughly and remove tails.
3. Toss shrimp, water chestnuts, celery and onions.
4. Mix mayonnaise, soy sauce and curry and pour over shrimp mixture and toss to coat.
5. Cover and refrigerate at least 2 hours.
6. Serve on fresh, crisp lettuce and sprinkle with almonds.