Shrimp Rice Salad

1 pound long grain rice
1 1/4 quarts water
1 tablespoon salt
1 pound celery, julienne sliced
1 pound green bell peppers, julienne sliced
1 cup champagne vinegar
1/2 cup canola oil
2 tablespoons Worcestershire sauce
2 tablespoons granulated sugar
1 tablespoon salt
2 teaspoons curry powder
3/4 teaspoons fresh chopped ginger
1/2 teaspoon black pepper

Cook rice in 1 1/4 quarts water with 1 tablespoon salt. Chill.

Combine rice, shrimp, celery and green bell peppers.

In a separate bowl, combine vinegar, oil, Worcestershire and seasonings. Pour over shrimp-rice mixture. Marinate for at least 3 hours.

Yields 50 (4 ounce) servings.

NOTE: Pineapple pieces or hearts of palm may be added, if desired.