Shrimp and Rice Salad

A tasty shrimp salad with rice, peas, celery, mayonnaise, and seasonings.

• 1 1/2 cup cooked rice, cooled
• 1/2 to 1 pound shrimp, peeled, cooked, deveined, coarsely chopped
• 1/2 cup diced celery
• 3 green onions, thinly sliced
• 2 tablespoons finely chopped red bell pepper
• 1 cup fresh or frozen green peas, cooked until just tender
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon celery seed
• 1/2 to 3/4 cup mayonnaise
• 2 tablespoons dill pickle juice
• lettuce leaves and tomato slices

Preparation:Combine shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed. Combine shrimp mixture with rice; add mayonnaise and dill pickle juice and gently mix. Taste and adjust seasonings.

Serve on lettuce leaves and tomato slices. Serve as a luncheon dish or side dish.
Serves 4.