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.
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INGREDIENTS
Nutrition- 3
- 3
- 2cups peas
- 2
- 1⁄2cup chutney
- 1 1⁄2teaspoons salt
- 3⁄4cup French dressing
- 1teaspoon curry powder
- 1(3 ounce) jar pimientos
- 8ounces slivered raw almonds
- 1dash garlic salt
- 1head butter lettuce
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DIRECTIONS
- Cook the shrimp and rice (not together).
- Chop celery.
- Toast the slivered almonds on a baking sheet in your oven.
- Set aside half the slivered almonds.
- When everything has cooled, mix together and add your dash of garlic salt.
- Refrigerate until serving day (1-2 days later).
- Serve on butter lettuce.
- Sprinkle with reserved slivered almonds.
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