1 tb Peanut oil

1/2 lb Uncooked medium shrimp;

2 1/2 ts Curry powder

1/4 c Mango chutney

1 ts Soy sauce

1/4 c Mayonnaise

1 tb Mayonnaise

-peeled, deveined 1 Medium onion; chopped

1 Small yellow or red bell

-pepper, chopped 1 Small tomato; seeded, choppe

1 French bread baguette; slice

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 10 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. Source: Bon Appetit Magazine Shared with us through Tony Burke, Cyberealm BBS Watertown NY 315-786-1120