2 c. cauliflowerettes
2 lg. carrots, sliced 1/2 inch thick
1 1/2 lb. cooked fresh shrimp
1 green pepper 1 inch pieces
1/2 (1 lb.) sm. mushrooms
4 to 6 green onions 1 inch pieces
1/4 c. lemon juice
1/3 c. cider or white wine vinegar
2 tsp. Dijon style mustard
2 tsp. sugar
1 tsp. salt
1/8 tsp. cayenne pepper
2 tbsp. finely chopped parsley
1/2 c. olive or vegetable oil

Parboil cauliflowerettes and carrot slices in boiling salted water 5 minutes; Drain. Combine with shrimp, green pepper, mushroom and onions in large bowl. Combine lemon juice, vinegar, mustard, sugar, salt, cayenne, parsley and oil in a jar with tight fitting lid; cover; shake to mix well. Pour marinade over shrimp and vegetables; toss to coat well. Cover; refrigerate several hours or overnight, toss occasionally. Arrange on serving tray.