1 c. water
1 c. quick cooking rice
1 tsp. instant chicken bouillon
1/4 tsp. turmeric
2 (6 oz.) pkg. frozen salad shrimp, cooked
1 (10 oz.) peas with pear onions
1/3 c. reduced calorie Italian salad dressing
1/8 tsp. ground pepper
Lettuce and tomato wedges

In small saucepan heat water, stir in rice, bouillon and turmeric. Remove from heat. Cover and let stand 5 minutes. In 2 quart microwave dish micro cook the shrimp and peas with onions, covered on 100% power for 3 minutes. Stir once, drain, add hot rice, salad dressing and red pepper to shrimp mixture; toss to coat well. Place in freezer for 5 minutes or until chilled. Stir occasionally. Serve on lettuce, lined plates and garnish with tomato. Serves 4.