DRESSING:

(Must prepare partially ahead)

1/2 c. sugar
1 tsp. dry mustard
1/4 tsp. curry powder
1 tsp. salt
3 tbsp. grated onion
1/3 c. vinegar
1 tbsp. lemon juice
2 tbsp. chutney
1 c. vegetable oil

In blender, combine sugar, mustard, curry powder, salt, onion, vinegar, lemon juice and chutney. Mix on high. Slowly add oil. Chill.

SALAD:

1 pt. cherry tomatoes, halved
1 (6 to 8 oz.) bag frozen shrimp, thawed
1/3 c. coconut
1 (11 oz.) can mandarin oranges, drained
Romaine or iceberg lettuce

Combine tomatoes, shrimp, coconut and oranges. Pour dressing over mixture and gently toss. Serve immediately over lettuce. 6 servings.