2 lb. bay shrimp (2 qts. cooked & cut chicken or turkey are good)
1 (20 oz.) can water chestnuts
2 lbs. seedless grapes
2 c. celery, sliced
2 c. slivered almonds
3 c. mayonnaise
1 tbsp. curry powder (to taste)
2 tbsp. soy sauce
Boston lettuce
1 (1 lb. 3 oz.) can pineapple chunks
Slivered almonds to garnish

Slice or dice water chestnuts and mix them with the shrimp or meat. Add grapes, celery and 1 1/2 cups slivered almonds. Mix mayonnaise with curry powder and soy sauce. (Add lemon juice if you like.) Combine dressing with shrimp mixture and chill several hours or overnight. When ready to serve, spoon mixture into nests of Boston lettuce, garnish with pineapple chunks and slivered almonds. Serves 12 and can easily be multiplied for large groups.