Shrimp Rice Salad

Yield: 50 (4 ounce) servings

Ingredients

• 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

Instructions

1. Cook rice in 1 1/4 quarts water with 1 tablespoon salt. Chill.
2. Combine rice, shrimp, celery and bell peppers.
3. In a separate bowl, combine vinegar, oil, Worcestershire and seasonings. Pour over shrimp-rice mixture.
4. Marinate for at least 3 hours.

Notes

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