1 c. uncooked rice
1/2 pkg. frozen peas, 2 c.
Add 1 c. chopped celery
1 c. or 2 cans sm. shrimp
Grated onion to taste
Slivered almonds (1/2 c.)

DRESSING:

1/2 c. salad oil
2 tbsp. white vinegar
3 tbsp. soy sauce
1 tsp. curry powder
1/2 tsp. salt & celery salt

Cook peas and rice separately and cool. Add celery and shrimp. Add dressing. Top with sauteed almonds. Refrigerate 4 hours. Double this for a pot luck dish.