6 cups water
2 pounds medium-size fresh shrimp
1 head iceberg lettuce, shredded
4 celery ribs, diced
1 3/4 cups Curried Dressing
Toppings: toasted slivered almonds, toasted coconut, golden raisins, sliced green onions
Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water.
Peel shrimp and devein, if desired.
Combine lettuce, celery, and green onions, and place on a large platter. Arrange shrimp over lettuce mixture. Chill, if desired.
Serve with Curried Dressing and desired toppings.
Curried Dressing:
1 cup mayonnaise
1/2 cup hot mango chutney
2 teaspoons curry powder
2 tablespoons tarragon vinegar
2 tablespoons vegetable oil
Process all ingredients in a blender or food processor until smooth.
