10 oz. angel hair pasta, cooked and drained
2 c. cooked shrimp
4 green onions, thinly sliced (tops and bottoms)
1/2 c. thinly sliced water chestnuts

DRESSING:

1 c. Hellmann's mayonnaise
1/2 c. chutney (Major Grey's or your own)
1 tsp. curry powder
1 tsp. salt

GARNISH:

Raisins, currants or peanuts

Add shrimp, onions and water chestnuts to pasta. Combine dressing ingredients; mix well with salad ingredients. Chill. Serve salad on bibb lettuce, sprinkle top with currants and peanuts. You may substitute 1 cup raw rice which you then cook for pasta and chicken for shrimp.