Step 1

Make Curry Dressing. Cook and drain peas as directed on bag. Rinse with cold water; drain.

Step 2

Place shrimp, celery and peas in medium bowl. Add dressing; toss to coat. Cover and refrigerate at least 2 hours to blend flavors.

Step 3

Just before serving, gently stir shoestring potatoes and cashews into shrimp mixture. Arrange endive leaves, pointed ends out, around edge of medium serving platter or 4 plates. Spoon shrimp mixture into center of platter or divide among 4 plates. Sprinkle with additional cashews and shoestring potatoes if desired.