Hazelnut Tropical Salad
Yield: 4 servings.

       2/3 cup mayonnaise 
       1/2 teaspoon salt 
       1 teaspoon curry power 
       dash pepper 
       2 lbs. shrimp, shelled, cleaned & cooked 
       1 cup cooked rice 
       1/2 cup roasted & chopped Oregon hazelnuts 
       3/4 cup chopped celery 
       1/4 cup finely chopped onion 
       4 medium bananas (all yellow) 
       romaine lettuce 
       lemon juice 
       roasted and chopped Oregon hazelnuts

Blend mayonnaise with seasonings in bowl. Add shrimp, rice, hazelnuts,
celery and onion. Toss lightly and chill. Halve bananas lengthwise, brush with
lemon juice. Arrange bananas and shrimp/nut mixture on lettuce. Sprinkle with
additional chopped hazelnuts.