Prawn (shrimp) Salad With Hazelnut Dressing

• 2 tablespoons sugar
• 1 tablespoon water
• 1 tablespoon brandy
• 3 medium oranges, segmented
• 1 kg medium prawns, cooked (shrimp)
• 2 medium green capsicum, thinly sliced
• 1 tablespoon vegetable oil
• 2 teaspoons curry powder
• 13 cup chopped hazelnuts, toasted
• 13 cup vegetable oil, extra
• 14 cup white vinegar
• 1 teaspoon sugar

1. Combine sugar and water in medium pan, stir over heat until sugar has dissolved.
2. Stir in brandy and oranges, cool.
3. Shell and devein prawns (I leave the tails intact).
4. Combine prawns, capsicums, undrained oranges in large serving bowl.
5. For Hazelnut dressing.
6. Heat 1 T oil in small pan, add curry powder, cook, stirring until fragrant.
7. Combine curry mixture, hazelnuts, extra oil, vinegar and sugar in small bowl, mix well.
8. Pour dressing over prawn, oranges and capsicums.

sugar, water, brandy, oranges, prawns, green, vegetable oil, curry powder, hazelnuts, vegetable oil, white vinegar, sugar

Taken from www.food.com/recipe/prawn-shrimp-salad-with-hazelnut-dressing-98267 (may not work)