- 2/3 cup sliced almonds
- 1 (10.2 ounce) can biscuit
- 1/2 cup thinly sliced green onions
- 1 pound cooked deveined shelled shrimp, tail shells removed, shrimp coarsely chopped
- 1/2 cup salad dressing or mayonnaise
- 1 cup firm red seedless grapes, quartered
- 1 teaspoon curry powder
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 5 large lettuce leaves
- 3 cups mixed fruit
- Heat oven to 375 degrees F. Spread almonds on ungreased cookie sheet; bake at 375 degrees F for 2 to 5 minutes or until golden brown. Remove from cookie sheet; cool.
- Separate dough into 5 biscuits. Press each into 4 1/2-inch round; place on same ungreased cookie sheet.
- Bake at 375 degrees F for 8 to 11 minutes or until light golden brown. Remove from cookie sheet; place on wire rack. Cool 15 minutes. Meanwhile, reserve 2 tablespoons toasted almonds and 2 tablespoons onions for garnish. In large bowl, mix remaining toasted almonds, remaining onions and all remaining sandwich ingredients.
- With knife, cut along side of each cooled biscuit about halfway around; open gently to form pocket. Spoon rounded 3/4 cup shrimp mixture into each biscuit pocket. Sprinkle reserved almonds and onions over top. Serve each sandwich on lettuce leaf with mixed fruit on the side.