Curried Shrimp Salad

1 pound cooked large shrimp, peeled and deveined
1 can (8 ounces) sliced water chestnuts, drained
1 celery rib, thinly sliced
2 green onions, thinly sliced
3/4 cup mayonnaise or salad dressing
2 tablespoons soy sauce
1/2 teaspoon curry powder
Leaf lettuce
1/4 cup slivered almonds, toasted

In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the mayonnaise, soy sauce and curry powder. Stir into shrimp mixture.

Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds. Makes 4 servings.