Curried Shrimp Salad - cooking recipe

Ingredients

2 lb. large shrimp
6 c. water
salt
1 small zucchini
1/2 c. mayo
1 Tbsp. lemon juice
2 tsp. curry powder
lettuce leaves

Preparation

About 2 hours before serving or early in the day, peel and devein shrimp.
In 4-quart saucepan over high heat, heat water and 1 tablespoon salt to boiling.
Add shrimp; heat to boiling, stirring occasionally.
Cook 1 minute or until shrimp are tender; drain.
Cover and refrigerate shrimp until chilled, at least 1 hour.
Cut zucchini crosswise into thin slices; cut slices into thin strips.
In medium bowl with rubber spatula, mix mayo, lemon juice, curry powder and 1/2 teaspoon salt.
Stir in shrimp and zucchini to coat with dressing.
Serve on lettuce leaves.
Makes 6 servings.