1 lb. cooked shrimp
1 c. cooked rice
1/2 c. chopped green onion
1/2 c. sliced celery
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. horseradish
1/2 tsp. mustard
1/2 tsp. Tabasco
1 tbsp. lemon juice
1/2 c. mayonnaise
2 tbsp. ketchup

Toss shrimp with rice, onions and celery. Blend remaining ingredients and fold into shrimp and rice mixture. Chill. Serve on lettuce leaves. Garnish with lemon wedge. Four servings.

Can be prepared a day or two in advance - the longer it sits, the better it is.