8 oz dry rotini or cavatappi
6 broccoli florets
20-24 medium-size shrimp (31-40 size), deveined and cooked
2 apples, diced (do not peel)
1/2 cup raisins
1/2 small red onion, minced
1 cup fresh shredded coconut
1/2 cup chutney (mango, nectarine, pineapple, cranberry, tomato -- whatever flavor you have on hand)
1/2 cup sour cream
1/2 cup mayonnaise or plain yogurt
1-1/2 Tbsp curry powder
1/2 Tbsp ground cumin
1/2 tsp Tabasco or other hot sauce
1/4 tsp kosher salt
1/4 tsp turmeric
1/4 tsp ground cloves
1/8 tsp cayenne pepper
Bring a large pot of water to a boil, add the pasta, and boil until al dente, about 8-10 minutes, stirring occasionally. Drain and rinse under cool water.
Blanch the broccoli in boiling water to cover for 3-4 minutes. Drain and cool under cold running water.
In a large mixing bowl, combine the pasta and broccoli with remaining ingredients and mix thoroughly. Wrap tightly and chill for at least 2 hours before serving, to allow the flavors to combine. Serve at room temperature.