Curried Shrimp Salad - cooking recipe

Ingredients

3 cups shrimp, cooked
3 cups rice, cooked
2 cups peas
2 cups celery, chopped
1/2 cup chutney
1 1/2 teaspoons salt
3/4 cup French dressing
1 teaspoon curry powder
1 (3 ounce) jar pimientos
8 ounces slivered raw almonds
1 dash garlic salt
1 head butter lettuce

Preparation

Cook the shrimp and rice (not together).
Chop celery.
Toast the slivered almonds on a baking sheet in your oven.
Set aside half the slivered almonds.
When everything has cooled, mix together and add your dash of garlic salt.
Refrigerate until serving day (1-2 days later).
Serve on butter lettuce.
Sprinkle with reserved slivered almonds.