1 lb. cooked, peeled, and deveined sm. shrimp
2 c. cooked long grain rice
1 sm. green onion, chopped (only the green part)
1 tsp. chopped bell pepper
1/4 c. chopped celery
1/2 c. crabmeat (optional)
1 c. baby green peas, cooked until just tender
Salad dressing
Salt and pepper to taste

Combine all ingredients with enough salad dressing to mold into mounds. Serve on lettuce leaves with quartered fresh tomatoes or boiled egg halves. Top with a few extra shrimp. Makes an elegant lunch salad.