Recipe: Curried Shrimp and Pea Salad

Curried Shrimp and Pea Salad

2 pounds cooked, peeled, and deveined shrimp
2 cups snow peas, halved
1 bunch sliced scallions
1 cup mayonnaise
1/2 cup hot mango chutney
2 tablespoons white or champagne vinegar
2 tablespoons canola oil
1 tablespoon curry powder
1/2 teaspoon salt
Freshly ground black pepper to taste
1/3 cup toasted slivered almonds

Toss the shrimp, peas, and scallions together in a large bowl. In a small bowl mix together the mayonnaise, chutney, vinegar, oil, curry powder, salt, and pepper. Toss with the salad ingredients. Add the almonds and serve immediately, or chill up to 24 before serving. Add the almonds just before serving and serve chilled or at room temperature. Makes 6 servings.