Source: Bon Appetit, Apr. 93, pg. 104
Heat oil in heavy medium skillet over medium heat. Add shrimp and 1/2 teaspoon curry. Sauté until shrimp are just cooked, about 2 minutes. Using slotted spoon, transfer shrimp to bowl; cool. Add onion, bell pepper and remaining 2 teaspoons curry to skillet. Sauté until tender, about 10 minutes. Add chutney and soy sauce. Cook 1 minute. Set aside.
Chop shrimp and return to bowl. Add vegetables and tomato. (Can be made 4 hours ahead. Cover and chill.)
Add mayonnaise to shrimp mixture. Season with salt and pepper. Toast bread. Cool slightly. Top with shrimp mixture.
Makes about 40.