San Diego Shrimp Salad - cooking recipe

Ingredients

1 c. sliced almonds
1 lb. cooked peeled shrimp
1 lb. plus 1 c. seedless white grapes
6 celery stalks, thinly sliced on the diagonal
1 (8 oz.) can sliced water chestnuts
1 small pineapple, peeled, cored and cut into bite-size pieces
1 1/2 c. mayonnaise
juice of 1/2 lime
2 tsp. salt
2 Tbsp. plus 1 1/2 tsp. curry powder
2 Tbsp. orange marmalade
2 Tbsp. honey
2 tsp. Worcestershire sauce
2 Tbsp. apple cider vinegar
1/2 tsp. ground cardamom
3/4 tsp. dry mustard
3/4 tsp. prepared mustard
1 tsp. dried dill weed
1 tsp. dried sweet basil
1/2 tsp. finely minced fresh garlic
1/2 c. olive oil
Boston lettuce

Preparation

Toast almonds about 4 to 6 minutes; set aside.
Combine shrimp, 1 pound grapes, celery, 1/4 cup of the toasted almonds, water chestnuts and pineapple in a large bowl.
Combine mayonnaise, curry powder, marmalade, honey, Worcestershire sauce, vinegar, cardamom, both mustards, dill weed, basil, garlic and lime juice in a blender.
Process at high speed 30 seconds.
Add remaining grapes and 1/4 cup almonds; process 20 seconds.
Add oil and salt and process until smooth.
Makes about 3 cups.
Toss with shrimp mixture and arrange on a bed of lettuce.
Serves 6.