1 pound large shrimp, peeled and deveined
1 (8 oz.) can sliced water chestnuts, drained
1 celery stalk, sliced thin
2 green onions, sliced thin
3/4 cup mayonnaise or salad dressing
2 tablespoons soy sauce
Leaf lettuce
1/4 cup slivered almonds, toasted
Directions
In a bowl, combine shrimp, water chestnuts, celery and onions. In a separate small bowl, combine mayonnaise,soy sauce and curry powder.
Stir curry mixture into shrimp mixture. Cover and refrigerate 2 hours. Line bowl with leaf lettuce and add shrimp salad on top. Garnish with toasted almonds.
© Donna Monday
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