Curried Shrimp Salad

1. Cook the shrimp and rice (not together).

2. Chop celery.

3. Toast the slivered almonds on a baking sheet in your oven.

4. Set aside half the slivered almonds.

5. When everything has cooled, mix together and add your dash of garlic salt.

6. Refrigerate until serving day (1-2 days later).

7. Serve on butter lettuce.

8. Sprinkle with reserved slivered almonds.

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Nutrient	Quantity
Total fats	254.2971 g
Protein	50.0706 g
Carbohydrates	530.1504 g
Energy	4605.8561 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.0854 g
Water	693.3829 g
Aspartic acid	4.8504 g
Calcium, Ca	409.48 mg
Lutein + zeaxanthin	4257.35 g
Fiber, total dietary	21.325 g
Fatty acids, total trans-polyenoic 13:0	0.0016 g
Carotene, beta	5582.78 g
Niacin	26.6457 mg
Vitamin A, RAE	473.53 g
Arginine	3.722 g
Riboflavin	0.7504 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0051 g
Fatty acids, total saturated 20:1	0.2167 g
Glutamic acid	9.6454 g
Sodium, Na	1840.48 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3775 g
Total lipid (fat)	254.2971 g
Manganese, Mn	7.397 mg
Fructose	1.7055 g
Proline	2.1256 g
Fatty acids, total saturated 16:0	17.0221 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	0.618 g
Choline, total	102.2992 mg
Sugars, total	45.6772 g
Serine	2.4786 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	4.3949 g
Vitamin B-6	1.6163 mg
Selenium, Se	90.889 g
Ash	11.9151 g
Fatty acids, total saturated 18:1 undifferentiated	167.4051 g
Pantothenic acid	7.8605 mg
Phenylalanine	2.4606 g
Copper, Cu	1.8086 mg
Betaine	0.941 mg
Thiamin	3.6764 mg
Methionine	0.9946 g
Iron, Fe	32.228 mg
Carbohydrate, by difference	530.1504 g
Phosphorus, P	882.94 mg
Folate, total	1561.1 g
Tocopherol, gamma	0.4631 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Lycopene	4933.5 g
Alanine	2.6021 g
Valine	3.1263 g
Fatty acids, total saturated 18:2 undifferentiated	46.4548 g
Glycine	2.0904 g
Carotene, alpha	86.24 g
Glucose (dextrose)	1.6427 g
Fatty acids, total saturated 14:0	0.0408 g
Zinc, Zn	7.6513 mg
Isoleucine	2.1631 g
Fatty acids, total polyunsaturated	48.5421 g
Leucine	3.9431 g
Tocotrienol, alpha	0.0528 mg
Vitamin A, IU	9491.39 IU
Folate, DFE	2426.9 g
Tryptophan	0.561 g
Vitamin C, total ascorbic acid	139.267 mg
Phytosterols	615.3972 mg
Folic acid	1237.65 g
Galactose	0.9738 g
Fatty acids, total polyunsaturated 18:1 c	0.1748 g
Fatty acids, total saturated 6:0	0.0008 g
Tyrosine	1.5857 g
Vitamin K (phylloquinone)	328.0717 g
Fatty acids, total saturated	21.4797 g
Histidine	1.039 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0003 g
Fatty acids, total monounsaturated	168.7782 g
Threonine	1.7508 g
Folate, food	323.45 g
Cryptoxanthin, beta	136.5 g
Vitamin E (alpha-tocopherol)	93.5725 mg
Magnesium, Mg	249.9 mg
Lysine	2.0208 g
Potassium, K	2175.44 mg
Cystine	0.9056 g
Fluoride, F	43.375 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
Rice	3 cups	2025.75	443.7225	3.663
Curry powder	1 teaspoon	6.5	1.1166	0.2802
Celery	2 cups	32.32	5.9994	0.3434
Almond	8 ounces	2004.8761	0	226.7959
shrimp	3 cups	0	0	0
french dressing	0.75 cup	432.9	60.879	22.464
garlic salt	1 dash	0	0	0
pea	2 cups	82.32	14.798	0.392
butter lettuce	1 head	21.19	3.6349	0.3586
chutney	0.5 cup	0	0	0
pimiento	1 jar	0	0	0