HONEY COCONUT SHRIMP SALAD

2 1/2 pounds (41-50) shrimp, cooked
8 oz. water chestnuts
6 oz. toasted coconut flakes
5 oz. honey
3 oz. olive oil
1 1/2 oz. orange rum
1 1/2 oz. coconut rum
2 tbsp. grated orange rind
1/2 pound snow peas, cleaned and cooked
salt and pepper to taste

Mix and toss all the ingredients with the exception of the snow peas. Correct seasoning with salt and pepper.

Serve on a bed of snow peas. This salad is also suitable for sandwich stuffing.