Shrimp Curry Salad
|Shrimp||2 1⁄2 Cup (40 tbs), chopped|
|Cooked rice||1⁄2 Cup (8 tbs), cold|
|Celery||1⁄4 Cup (4 tbs), chopped|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Garlic||1⁄2 Clove (2.5 gm), finley minced|
|Salt and pepper||To Taste|
|Lemon juice||1 Teaspoon|
Combine shrimp, rice and celery.
Blend together mayonnaise, curry powder, garlic, salt and pepper and lemon juice.
Add mayonnaise to shrimp mixture and toss lightly, season with additional salt and pepper if necessary.
Pile in crisp lettuce cups.
Mince hard-cooked egg and sprinkle over top of salad.