Shrimp And Rice Salad With Curry - cooking recipe

Ingredients

3 c. cooked white rice (cold)
2 c. baby shrimp, thawed
1 large can pineapple tidbits, drained (save juice)
1 can mandarin orange segments
1 c. celery, thinly sliced
1 c. pecans
1 c. mayonnaise
1 c. sour cream
1 Tbsp. curry powder
1/2 tsp. cayenne pepper
salt to taste

Preparation

Combine first five ingredients and mix well. In a separate bowl, combine the remaining ingredients. Mix well. If needed, thin with the pineapple juice. Fold into the rice and shrimp mixture. Refrigerate for 1 hour before serving.