Curried Seafood Salad - cooking recipe

Ingredients

3/4 lb. shrimp in shells
1/4 c. tarragon vinegar
1 Tbsp. honey
1 3/4 tsp. curry powder
1/3 c. salad oil
5 c. torn lettuce
3 c. torn spinach
1 c. celery, sliced
1/2 cucumber, sliced
6 oz. cooked crabmeat
1/4 c. coconut
1/4 c. almonds, slivered and toasted
1/4 c. raisins

Preparation

Cook shrimp in lightly salted boiling water until pink; drain and cool.
Carefully remove the shell from each shrimp; devein shrimp.
In blender, combine vinegar, honey and curry powder; cover and blend 5 seconds.
Through the opening in the lid of blender, on slow speed, gradually add oil into a thin stream. (When necessary, stop blender and scrape sides.)
Cover and chill dressing.