Shrimp Curry Shell Salad

• 14 cup mayonnaise
• 2 teaspoons curry powder (more to taste)
• 12 cup honeydew, cut into balls
• 12 cup cantaloupe, cut into balls
• 12 cup slivered water chestnut
• 3 cups cooked small shell pasta
• 1 lb cooked baby shrimp (small/med)
• 34 cup frozen tiny peas
• 2 green onions, sliced
• salt and pepper

1. Mix curry powder and mayo set aside.
2. Mix remaining ingredients and toss with dressing.
3. Chill for at least 2 hours.
4. I like to reserve about 1/4 cup of the shimp and top the salad.

mayonnaise, curry powder, honeydew, cantaloupe, water, shell pasta, shrimp, peas, green onions, salt

Taken from www.food.com/recipe/shrimp-curry-shell-salad-33190 (may not work)