Shrimp Salad with Mango Chutney Dressing

1/4 cup chicken broth, plus 2-3 tablespoons more if needed
8 cups assorted lettuce greens
2-1/2 lbs large shrimp, cooked
(16-20 per pound)
Put into boiling water and retrieve as shrimp float to top; devein.
1/4 cup dried currents for topping
1/2 cup toasted almonds for topping

Dressing:
1 cup reduced fat mayonnaise
3/4 cup mango chutney
2 teaspoon curry powder
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Directions
Spacer

Transfer 1/3 cup dressing to large mixing bowl and whisk in 1/4 cup broth to thin it. Add lettuce and toss well so the greens are lightly coated w/dressing. Salt lightly. Arrange shrimp on top of greens. Whisk remaining dressing. If it appears too thick, thin it with broth. Drizzle dressing over shrimp and sprinkle with currants and toasted almonds. Serve immediately. Serves 8 Main Dish

Dressing: Combine all ingredients in a mixing bowl and stir well to blend. (Dressing can be made one day ahead; Cover and refrigerate)