Curried Shrimp Salad

1. 1

   About 2 hours before serving or early in the day, peel and devein shrimp.

2. 2

   In 4-quart saucepan over high heat, heat water and 1 tablespoon salt to boiling.

3. 3

   Add shrimp; heat to boiling, stirring occasionally.

4. 4

   Cook 1 minute or until shrimp are tender; drain.

5. 5

   Cover and refrigerate shrimp until chilled, at least 1 hour.

6. 6

   Cut zucchini crosswise into thin slices; cut slices into thin strips.

7. 7

   In medium bowl with rubber spatula, mix mayo, lemon juice, curry powder and 1/2 teaspoon salt.

8. 8

   Stir in shrimp and zucchini to coat with dressing.

9. 9

   Serve on lettuce leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.