1/2 c  Uncooked Wild Rice

      1 c  Water

    1/4 ts Chicken Flavored Bouillon

           Granules
      2 tb White Wine Vinegar

      1 tb Chablis OR Dry White Wine

      1 ts Vegetable Oil

    1/8 ts Sugar

    1/8 ts Curry Powder

      1 cl Garlic Minced

    3/4 lb Large Shirmp Peeled &

           Deveined
      2 tb Thinly Sliced

           Green Onion Tops
  Wash Wild Rice in 3 Changes Of Hot Water. Drain.  Combine Rice, 1 C. Water
  & Boullon Granules in A Small Saucepan.  Bring To A Boil. Cover, Reduce
  Heat & Simmer 40 Min. OR Until Rice Is Tender. Drain & Set Aside. Combine
  Vinegar, Wine, Oil, Sugar, Curry Powder in A Small Bowl. Stir Using A Wire
  Whisk Until Well Blended, Set This Mixture Aside. Coat A Medium Nonstick
  Skillet With Cooking Spray. Place Over Medium Heat Until Hot. Add Shrimp.
  Saute 4 Min. Stirring Constantly. Add Vinegar Mixture; Cook An Additional
  Minute.Combine Rice, Shrimp Mixture & Green Onions in A Medium Bowl & Toss
  Well. Spoon Onto A Serving Platter. Sprinkle 2 t. Sliced Toasted Sliced
  Almonds On Top.  Serve Warm. (Fat 5.5, Chol. 129)