Curried Shrimp Salad
|Large shrimp||2 Pound|
|Water||6 Cup (96 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Curry powder||2 Teaspoon|
1. Shell and devein shrimp. In 4-quart saucepan over high heat, heat water to boiling. Add shrimp; heat to boiling, stirring occasionally. Cook 1 minute or until shrimp are tender; drain. Cover and refrigerate shrimp until chilled, at least 1 hour.
2. Cut zucchini crosswise into thin slices; cut slices into thin strips. In medium-sized bowl, mix mayonnaise, lemon juice, curry powder, and salt. Stir in shrimp and zucchini.
3. Line platter with lettuce leaves