Ingredients
1/2
cup reduced-fat mayonnaise or salad dressing
2
tablespoons lemon juice
1
tablespoon milk
1
teaspoon curry powder
1/8
teaspoon pepper
1
cup frozen sweet peas
1
package (12 oz) frozen cooked deveined peeled shrimp, thawed, drained, tail shells removed
2
medium stalks celery, thinly sliced (3/4 cup)
1
can (1.75 oz) shoestring potatoes (1 1/4 cups)
1/2
cup cashew halves
1
head Belgian endive
Preparation
In small bowl, mix all dressing ingredients.
Cook and drain peas as directed on bag. Rinse with cold water; drain. In medium bowl, place shrimp, celery and peas. Add dressing; toss to coat. Cover; refrigerate at least 2 hours to blend flavors.
Just before serving, gently stir shoestring potatoes and cashews into shrimp mixture. Arrange endive leaves, pointed ends out, around edge of medium serving platter or 4 plates. Spoon shrimp mixture into center of platter or divide among 4 plates. Sprinkle with additional cashews and shoestring potatoes if desired.
