California Shrimp And Pineapple Salad

• 1 lb cooked baby shrimp, peeled
• 1 lb green seedless grape, halved
• 3 stalks celery, diced or sliced
• 4 ounces sliced almonds
• 4 ounces canned water chestnuts, drained,sliced
• 8 ounces canned lychees, drained (optional)
• 1 small fresh pineapple, peeled,cored,and in chunks
• Dressing
• 1 1/2 cups mayonnaise
• 1 tablespoon honey
• 1 tablespoon reduced sodium soy sauce
• 2 tablespoons mild curry powder
• 1/2 lime, juice of
• lettuce leaf, for garnish

1. In a large bowl,mix together shrimp, grapes, celery, almonds, water chestnuts,and lichees.
2. Gently stir in pineapple.
3. Mix together the dressing ingredients.
4. Set out 4 serving plates and line with clean lettuce leaves.
5. Portion out the salad into mounds atop the lettuce leaves and drizzle with some of the dressing on each.
6. Serve remaining dressing on the side.

shrimp, grape, stalks celery, almonds, water chestnuts, pineapple, dressing, mayonnaise, honey, soy sauce, curry powder, lime, lettuce leaf

Taken from www.food.com/recipe/california-shrimp-and-pineapple-salad-41981 (may not work)