This time of year we can get those little pink salad shrimp fresh. The flavour is so sweet and wonderful-nothing like the canned or frozen stuff. One of our favourites is a curry Macaroni Salad I make. The key is to have a mild sweet or seafood type curry. The one I use is from Somboon in Thailand where they make the best curried crab in the world. You don't want a harsh, hot, or bitter curry so taste your curry first. Another one that works is to buy those Indian sweet curry pastes and mix it in with the mayo first. If serving for a large group go ahead and add the tomatoes when making. But I usually make the salad a couple of days ahead and let it develop the flavours and add the tomatoes and shrimp to small portions of the salad when served.

Ingredients

Curried Macaroni Salad with Fresh Shrimp

1# salad macaroni, cooked al dente

2# fresh salad shrimp

1 large sweet red onion, diced

16 oz. sliced black olives

2-3 cups cherry tomatoes, halved

2-3 cups mayonaise (Best Foods Light)

sweet curry powder to taste, start with 2 teaspoons

Fresh ground pepper and salt to taste

Butter Lettuce leaves make great serving "dishes" and you can

actually eat out of hand this way.

Directions

Cook macaroni according to package instructions, drain, place in cold water to prevent further cooking.

Add mayonaise and stir until coated. If using curry paste mix some with the mayo to mix evenly.

If using curry powder add 1-2 tsp. stir, taste adjust. Remember the curry flavours will develop in the fridge.

Sometimes I use 1 teaspoon of yellow Thai curry paste, and 1 teaspoon sweet yellow curry powder

Add the chopped onion and sliced olives. Stir. Add freshly ground pepper. I rarely add salt as the mayo and shrimp and olives add enough saltiness for us.

I scoup up this macaroni shrimp salad on washed and dry butter lettuce leaves and arrange on a large platter.

Enjoy this easy Summer meal, or serve as a side dish, perfect for buffet parties, but keep on ice.