SHRIMP SALAD
Makes 6 servings

1/2 cup (4 ounces) sliced almonds, in all
1 pound cooked salmon
1 pound plus 1 cup seedless white grapes,
6 sticks celery, thinly sliced on diagonal
1 (8-ounce) can sliced water chestnuts drained
1 small fresh pineapple, peeled, cored and cut into bite-size pieces
1 1/2 cups mayonnaise
2 tablespoons plus 1-1/2 teaspoons curry powder
2 tablespoons orange marmalade
2 tablespoons honey
2 teaspoons Worcestershire sauce
2 tablespoons apple cider vinegar
1/2 teaspoon ground cardamom
3/4 teaspoon dry mustard
3/4 teaspoon Creole (preferred) or brown prepared mustard
1 teaspoon dried dill weed
1 teaspoon dried sweet basil leaves
1/2 teaspoon finely minced fresh garlic Juice of 1/2 lime
juice of 1/2 lime 1/2 cup olive oil
2 teaspoons Seafood seasoning from New Orleans or Old Bay seasoning that I love
Belgian endive
Boston or limestone lettuce leaves

In a small skillet, toast the almonds over medium heat, shaking the pan constantly until the almonds are light brown, about 4 to 6 minutes. Remove from heat and set aside. In a large bowl combine the salmon, 1 pound of the grapes, the celery, 3/4 cup toasted almonds, the water chestnuts and pineapple. In a blender combine the mayonnaise, curry powder, marmalade, honey, Worcestershire sauce, vinegar, cardamom, dry and prepared mustards, dill weed, basil, garlic, and lime juice. Process at high speed about 30 seconds. Add the remaining 1 cup grapes and 1/4 cup almonds and process about 20 seconds. Add the oil and Seafood seasoning and process until completely smooth and creamy, about 30 to 40 seconds. Makes about 3 cups.

Arrange a bed of lettuce and endive leaves on each serving dish. Scoop about 1 1/2 cups salad onto the lettuce and cover with 1/2 cup dressing.