Shrimp Rice Salad - cooking recipe

Ingredients

2 lb. shrimp (without heads)
2 c. cooked rice
3/4 c. chopped green onion and tops
bottled French salad dressing to moisten
pinch of salt
3 Tbsp. sugar or sugar substitute
3 Tbsp. tarragon vinegar
1/2 tsp. light salt
1 tsp. table mustard
1 tsp. garlic powder
1/2 c. light Hellmann's mayonnaise

Preparation

With clean hands, mix together by squeezing with your hands like kneading.
The more you knead, the better the slaw.
Let sit in the refrigerator in a tightly covered bowl for at least 6 hours before using.
This will keep in refrigerator for up to a week, if tightly covered.
Do not store in metal container!