Curried Shrimp Salad Lettuce Cups
2 lbs.- cooked 150/ 200 count.shrimp (well drained).
1 ½ cups – Heillmans mayonnaise
½ TB. curry powder
¼ cup pineapple juice
2 TB. Dijon mustard
½ tsp. red chili flakes
1 TB. chives (minced)
1 head ice berg lettuce
Put mayonnaise and all ingredients except shrimp and lettuce in a mixing bowl and blend well. **This should be made 1 day ahead for all flavors to come together.
On the next day , add shrimp and blend well.
Let set up. This can be made 1 hour ahead of time.
Take the lettuce head and core it.
Cut into four sections and then take each section and cut into three cups.
On four plates , put the three sections on each and spoon the shrimp salad into the cups.
Garnish with minced chives or fresh dillweed sprigs. enjoy