Shrimp Rice Salad Recipe

Ingredients

1 pound cooked medium shrimp, peeled and deveined1 package (10 ounces) frozen peas, thawed3 cups cooked rice1-1/2 cups chopped celery1/4 cup chopped onion1/2 cup vegetable oil3 tablespoons cider vinegar2 tablespoons brown sugar1 tablespoon soy sauce2 teaspoons curry powder1/2 teaspoon celery seed1/2 teaspoon saltLeaf lettuceCherry tomatoes, optional

Preparation

In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.