Amount
Ingredient
Preparation



1
tablespoon
peanut oil





1/2
pound
shrimp

uncooked,  peeled



2 1/2
teaspoons
curry powder





1/4
cup
mango chutney





1
teaspoon
soy sauce





1/4
cup
mayonnaise





1
tablespoon
mayonnaise





1
medium
onion

chopped



1
small
yellow bell pepper

or red bell pepper, chopped



1
small
tomato

seeded, , chopped



1
each
bread, french baguette

sliced

 Heat oil in heavy medium skillet over medium heat.

Add shrimp and 1/2 teaspoon curry.

Saute until shrimp are just cooked, about 2 minutes.

Using slotted spoon, transfer shrimp to bowl; cool.

Add onion, bell pepper and remaining 2 teaspoons curry to 
skillet.

Saute until tender, about 1 minutes.

Add chutney and soy sauce. Cook 1 minute. Set aside.

Chop shrimp and return to bowl.

Add vegetables and tomato. (Can be made 4 hours ahead.)

Cover and chill.

Add mayonnaise to shrimp mixture. Season with salt and pepper.

Toast bread. Cool slightly. Top with shrimp.

COMMENTS: Aboard the Sir Francis Drake (a 165 ft. 
sailing vessel), these delicious hors d'oeuvres are served 
with cocktails.