This is a great salad for a late summer evening.
I cooked the shrimp in oil, just a quick sauté really. I added just a touch of salt and pepper. Although the recipe didn’t call for it, I did dice the shrimp. I think if the shrimp were smaller I wouldn’t have done this. My shrimp were fairly large though.
The curry adds a lovely flavor. There is just enough spice. . .
The egg provides a soft texture, while the celery adds the crunch. There is a nice balance with all the ingredients.
The recipe calls for the salad to be served over a cantaloupe. I had intended to do this, but we had this lovely honeydew from our garden. So I just had to use it.
The honeydew, or a cantaloupe, provided just a touch of sweetness to the sharp curry flavor.
A lovely salad really. This would be great for a fancy brunch too!
ARIZONA INN SALAD
3 Cups Cooked Shrimp, Chopped
1 Cup Finely Chopped Celery
3 Hard Cooked Eggs, Chopped
½ Cup Mayonnaise
2 Teaspoons Curry Powder
Salt and Pepper to Taste
Chilled Ripe Cantaloupe
Combine shrimp with chopped celery and eggs. Combine mayonnaise and curry powder; season with salt and pepper to taste. Toss with shrimp mixture. To serve, scoop out center of cantaloupe, cut into 4 to 6 pieces. Fill melon sections with salad mixture.