Shrimp Rice Salad - cooking recipe

Ingredients

3 c. rice (cook accordingly)
1 (16 oz.) frozen bag small shrimp, thawed
1 bottle green olives, slice them thin
1 large jar pimento, cut up
3 stalks celery, cut up minutely
1 bunch spring onions (about 6 thick ones), cut up minutely

Preparation

After rice is cooked, add all ingredients listed.
Add enough Miracle Whip or mayonnaise to keep it all together.
Chill for 4 hours or more.
Take catsup and mix in horseradish until it meets your taste.
Chill.
I put this in a ring mold before chilling. Then I set the sauce in the center of it after unmolding and garnish with lemon and tomato wedges.
Serve with your favorite muffins, etc.