Cauliflower And Shrimp Salad - cooking recipe

Ingredients

1 head cauliflower, cut in to bite-sized pieces
1 large cucumber, peeled, seeded and diced
1 lb cooked baby shrimp
1 cup sliced pimento stuffed olive
4 cups cooked white rice, cooled (start with 2 cups uncooked)
1 1/2 - 2 cups mayonnaise (Bestfoods or Helmans)
hot pepper sauce (Tabasco)
salt and pepper

Preparation

Mix all ingredients and chill.
Best served within a day, or two at the most- rice starts to dry out and other ingredients begin to get watery.
Sometimes you can add more mayo and that will make it last a bit longer.