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Curried Shrimp and Pea Salad
I am always looking for great no-cook recipes during the summer that are easy to throw together, and this salad is no exception. It is easy to prepare, requires no cooking at all, and can be made ahead of time…or made and served in less than ten minutes. What could be better? Cooked chicken or turkey can be used in place of the shrimp if desired.
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.
Preparation Time: 10 minutes
Total Time: 10 minutes
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