1/2 cup chopped onion 1/2 cup chopped apple 1 clove garlic, crushed 4 tablespoons butter 2 tablespoons flour 1 (16 ounce) can stewed tomatoes 2 teaspoons curry powder, or to taste Salt and pepper 1 tablespoon mayonnaise 1 tablespoon lemon juice 3 pounds shrimp, cooked and cleaned
Saut? 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.
