Frank's Recipes! Shrimp Salad with Mango Chutney Dressing

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Shrimp Salad with Mango Chutney Dressing

Mango Chutney Dressing (recipe follows)
1/4 cup chicken broth, plus 2 to 3 tablespoons more if needed
4-5 large heads Bibb lettuce, cleaned, dried and torn into bite-size pieces (8 cups)
Salt to taste
2 1/2 pounds large (21-30 per pound) shelled, deveined cooked shrimp
1/4 cup dried currants for topping
1/2 cup toasted almonds for topping

Prepare Mango Chutney Dressing. Transfer 1/3 cup dressing to a large mixing bowl. Whisk in 1/4 cup broth to thin it. Add lettuce and toss well to coat greens lightly. Add salt.

Divide greens among 8 salad plates. Divide shrimp evenly and arrange on top of greens. Whisk remaining dressing; if it appears to be too thick, thin with 2 to 3 tablespoons more broth. Drizzle dressing over shrimp. Sprinkle each serving with currants and almonds.

Makes 8 servings.

Mango Chutney Dressing

1 cup reduced-fat mayonnaise
1/4 cup mango chutney, chutney pieces chopped
2 teaspoons curry powder
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon each: ground cayenne and salt

Combine mayonnaise, chutney, curry powder, cumin, coriander, cayenne and salt in a mixing bowl. Stir to blend well. Dressing may be made a day ahead, covered and refrigerated. Bring to room temperature 30 minutes before using.