A good salad to make on a warm day or evening in Mexico. Of course, the jar of good Curry Powder cost a small fortune in Mexico. This is not Mumbai India, you know!!! Just Monterrey Mexico & since most true Curry powders have as much as 27 spices they contain~I will pay the going rate South of the Border. Buen Provencho!
1 lb. small shrimp
2 cups seedless red or green grapes, halved
1 cup cashew nuts
2 Tbsp. chopped red bell pepper
2 Tbsp. red onion, diced
1/2 cup sour cream
1/2 cup Helman's mayonnaise
1/2 tsp. fresh grated ginger, or 1/8 tsp. ground ginger
1 1/2 tsp. curry powder
1 Tbsp. lemon or lime juice
Pepper & Salt to taste
Peel, devein shrimp. Boil, chill. (frozen & thawed shrimp can be used as well)
Combine all ingredients with except of Sour Cream, Mayo, curry & ginger. Mix those ingredients for the dressing up & then blend shrimp mixture with dressing & chill for several hours. Serve on lettuce leaves, garnish with extra red pepper or cashew halves.