1 c. cauliflower, sectioned
1 c. rice
1 (4 1/2 oz.) can shrimp, cleaned
6 stuffed olives
1/2 green pepper
Juice of 1/2 lemon
1 sm. onion
Salt
Dash of pepper
Tabasco sauce
1/4 c. mayonnaise

Cook rice in boiling water until tender, then drain and cool. Clean and cut shrimp in half. chop green pepper and onion fine. Separate cauliflower into small pieces, and cut olives into slices.

Mix shrimp, rice, and vegetables with lemon juice and chill 2 or 3 hours. Add remaining seasonings and mayonnaise. Toss well. Serve on crisp greens.