Shrimp Casserole

2 (10 ounce) packages frozen chopped broccoli
Boiling water
2 (10 3/4 ounce) cans cream of celery soup
1 1/2 teaspoons curry powder
1 cup Hellman's mayonnaise
Juice of 1 lemon
4 cups frozen whole shrimp, cooked, well drained
1/2 cup slivered almonds
1/4 cup chopped fresh parsley for garnish

Place frozen broccoli in a large strainer; pour boiling water over broccoli to separate. Do not cook; drain. Arrange broccoli in a buttered 7 x 11-inch casserole dish; set aside.

In a small bowl, combine all remaining ingredients except shrimp, almonds and parsley. Pour half of the sauce mixture over broccoli. Arrange cooked shrimp over broccoli. Add remaining sauce. Sprinkle with slivered almonds. Top with chopped parsley if desired. Cover and bake in a preheated 350 degree F oven for 25 minutes.

Yields 6 to 8 servings.