Curry Shrimp Salad

This is an easy and versatile recipe that can be made ahead of time.  I make the salad and either put it into a spinach tortilla or a lettuce cup.  I prefer to have it sit in the refrigerator for a few hours so the salad is cool and the flavors set.  To make the salad less gloppy, I use some white wine to make it more of a sauce.   Any white wine will work this recipe and so will a Rose.  Cheers!

Serves 4-6

2 Lbs. peeled deveined shrimp.

1 1/2 cups mayonnaise.

2 Tbs. curry powder.

1/4 cup dry white wine.

3 celery stalks diced.

4 green onions sliced.

1/2 cup chopped parsley.

1/2 cup sliced almonds.

1/2 tsp. salt for salad and 1 tsp. salt for boiling shrimp.

Cook raw shrimp in salted boiling water for 3 minutes.  Peel and devein.  

Combine mayonnaise, curry powder, white wine and salt. Stir well.

Chop the celery, green onions and parsley.

Combine the shrimp and chopped vegetables.  Pour 3/4 of the sauce over the shrimp salad and stir.  

Refrigerate for 2 hours.  

Sprinkle in almonds and add the rest of the sauce if it needs it when you are ready to serve. Put inside a tortilla or butter leaf lettuce  cup.


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