Shrimp & Cucumber Salad with Curried Chutney Dressing

  • 3/4 cup mayonnaise
  • 6 T. fresh lime juice
  • 6 T. Charter Oak Peach Chutney
  • 3/4 to 1 tea curry powder
  • 2 cups cooked bay shrimp
  • 1 medium cucumber peeled & chopped
  • 1 green onion, chopped
  • 2 T. minced fresh parsley
  • 6 large tomatoes
  • lettuce leaves
  • lemon wedges for garnish
  • salt and pepper to taste

Combine mayonnaise, lime juice, chutney, curry, salt and pepper in a bowl. Mix shrimp, cucumber, green onion and parsley in another bowl and toss gently with 1/3 of the curried chutney dressing. Cut out the stem end and remove the core from the tomatoes. Cut each tomato in eighths, being careful to not cut all the way through. Gently open sections to form a flower-like container. Fill with the shrimp and cucumber salad. Place on a lettuce leaf and garnish with lemon wedges. Pass remaining curried chutney dressing separately.