1/4 tsp. Worcestershire sauce
1/4 c. distilled white, apple cider or salad vinegar
3/4 tsp. salt
3/4 tsp. curry powder
Dash of pepper
1 tbsp. oil
1 c. raw cauliflower, broken into small flowerets
1 c. cooked rice
1 lb. green shrimp, cooked (1/2 lb. cleaned)
1/4 c. julienne green pepper
1 c. sliced celery
1/4 c. finely sliced onion, separated into rings

Prepare marinade using first 6 ingredients. Pour over cauliflower and rice; marinate at least one and one half hours, stirring occasionally. Combine with remaining ingredients and let chill. Serve on lettuce. Garnish with tomato wedges. Makes 4 to 5 servings.