1 lb. med. shrimp, cooked, peeled, deveined & chopped
2 c. cooked rice
1/2 c. thinly sliced celery
1/2 c. sliced stuffed olives
1/2 c. chopped green pepper
1/2 c. chopped pimiento
1/4 c. minced onion
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. mayonnaise
2 tbsp. lemon juice
2 tsp. lemon pepper
3 tbsp. Italian dressing
2 tbsp. mustard

Combine all ingredients and toss lightly. Chill thoroughly. Serve on lettuce, garnish with tomato wedges. Makes 4 servings.

Canterbury Bells Garden Club