Curried Shrimp & Shell Salad
|Mayonnaise||60 Milliliter (Nonfat Or Reduced Calorie)|
|Dijon mustard||15 Milliliter (1 Tablespoon)|
|Lemon peel||1⁄2 Teaspoon, grated|
|Lemon juice||1 1⁄2 Milliliter (1 Tablespoon)|
|Dried dill weed||1 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Dried pasta||2 Ounce (55 Gram)|
|Shrimp||12 Ounce (340 Gram)|
|Chopped cucumber||1 Cup (16 tbs) (145 Gram)|
|Sun dried tomatoes||5 Tablespoon, drained and chopped (Packed In Oil)|
|Butter lettuce leaves||8 Large, crisped and rinsed|
1. To prepare curry dressing, in a small nonmetal bowl, combine mayonnaise, mustard, lemon peel, lemon juice, dill weed, honey, curry powder, and pepper. Mix until blended; cover and refrigerate for up to 1 hour.
2. Bring 4 cups (950 ml) water to a boil in a 3- to 4-quart (2.8- to 3.8-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (8 to 10 minutes); or cook according to package directions. Drain, rinse with cold water until cool, and drain well.
3. Transfer pasta to a large nonmetal bowl. Add shrimp, cucumber, and sun-dried tomatoes; stir dressing and add to bowl. Mix thoroughly but gently. Season to taste with salt. Cover and refrigerate at least 30 minutes or for up to 4 hours; stir occasionally to mix.
4. Place lettuce on 4 individual plates. Spoon pasta mixture onto lettuce. Offer lemon to add to taste.