San Diego Shrimp Salad

• 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

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

almonds, shrimp, white grapes, celery stalks, water chestnuts, pineapple, mayonnaise, lime, salt, curry powder, orange marmalade, honey, worcestershire sauce, apple cider vinegar, ground cardamom, dry mustard, mustard, dill weed, sweet basil, fresh garlic, olive oil, boston lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=398380 (may not work)