Juice of 1 lemon
2 lbs. cooked diced shrimp
1/2 grated onion
1 tsp. curry powder or to taste
3/4 c. mayonnaise

Sprinkle lemon juice over shrimp. Stir onion and curry powder into mayonnaise; fold in shrimp. Refrigerate overnight.

Place in serving dish; surround with cocktail crackers and serve. Yield - 2 1/2 cups.