Cold Curried Shrimp

Serves 12

½ cup onion, chopped

½ cup apple, chopped

1 clove garlic, crushed

4 tablespoons butter

2 tablespoons flour

1 can stewed tomatoes

2 teaspoons curry powder, or to taste

Salt and pepper to taste

1 tablespoon mayonnaise

1 tablespoon lemon juice

3 pounds shrimp, cooked and cleaned

Sauté onion, apple and garlic in butter until golden. Remove garlic. Stir in flour and cook 1 minute. Add tomatoes, curry powder and salt and pepper to taste. Simmer for a few minutes. Strain sauce through fine sieve and cool. Add mayonnaise and lemon juice. Refrigerate. Will keep up to 2 weeks.

To serve, mix cooked shrimp with sauce and chill up to 3 hours.

Arrange on a glass plate, surround by thinly sliced unpeeled cucumbers and sprinkle with toasted slivered almonds.