Shrimp Vegetable Salad - cooking recipe

Ingredients

6 c. rice, cooked
1 (10 oz.) pkg. frozen green peas, cooked and drained
2 c. canned mushroom slices, drained
2 c. celery, thinly sliced
1 c. sliced pimento-stuffed olives
2 c. mayonnaise
salt and pepper to taste
2 lb. small shrimp, cleaned and chilled
tomato quarters and ripe olives for garnish
leaf lettuce

Preparation

Combine cooked rice, green peas, mushrooms, celery and olives. Mix mayonnaise and chill. Just before serving, add the chilled shrimp. Serve on leaf lettuce and garnish with tomatoes and olives. Serves 20.