Vegetable Curry Dip

• 1 4-oz. can shrimp, chopped
• 1 cup mayonnaise
• 2 Tbsp. honey
• 2 Tbsp. ketchup
• 1 Tbsp. minced onion
• 2 Tbsp. lemon juice
• 2 Tbsp. curry powder
• 1 tsp. tarragon vinegar
• 1/2 tsp. Tabasco sauce
• sand and pepper to taste
• assorted raw veggies

Directions

Combine all ingredients except veggies and refrigerate for about 4 hours. Serve dip with the raw veggies.

By Robin from Washington, IA