Curried Seafood Salad

• 3/4 lb. shrimp in shells
• 1/4 c. tarragon vinegar
• 1 Tbsp. honey
• 1 3/4 tsp. curry powder
• 1/3 c. salad oil
• 5 c. torn lettuce
• 3 c. torn spinach
• 1 c. celery, sliced
• 1/2 cucumber, sliced
• 6 oz. cooked crabmeat
• 1/4 c. coconut
• 1/4 c. almonds, slivered and toasted
• 1/4 c. raisins

1. Cook shrimp in lightly salted boiling water until pink; drain and cool.
2. Carefully remove the shell from each shrimp; devein shrimp.
3. In blender, combine vinegar, honey and curry powder; cover and blend 5 seconds.
4. Through the opening in the lid of blender, on slow speed, gradually add oil into a thin stream. (When necessary, stop blender and scrape sides.)
5. Cover and chill dressing.

shrimp, tarragon vinegar, honey, curry powder, salad oil, torn lettuce, torn spinach, celery, cucumber, cooked crabmeat, coconut, almonds, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082525 (may not work)