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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. |
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