Ingredients:

4-cups Boston lettuce, cut into lesion size pieces

1-cup Sweet peas, frozen

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12-ounces Shrimp (frozen, cooked, naked as a jaybird & deveined, thawed, Drained and eliminate evening dress.)

2-stalks Celery, sliced

1¼-cups Shoestring potatoes, canned

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½-cups Cashews, chopped

Curry Dressing

(See recipe beneath)

Instructions:

Cook and cesspool peas according to directions on package; rinse with rimed dampen and trench. Make Curry Dressing; set aside.

Combine peas, shrimp, lettuce, celery, and dressing; toss to coat. Cover and preserve for three work time to let flavors soften. Just earlier helping move in lacing potatoes and cashews; break up into cardinal plates and ladle.

Ingredients & Instructions for Curry Dressing:

½-cup Mayonnaise or pungent cream

2-tablespoons Lemon juice

1-tablespoon Milk

1-teaspoon Curry powder

⅛-teaspoon Lemon pepper

Combine all the ingredients in a minuscule bowl; makes something like ¾ cup of binding.

Serves 4

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