1 1/2 c. diced celery
1/2 c. minced onion
1/2 c. salad oil
3 tbsp. vinegar
2 tsp. Accent (opt.)
1 tbsp. soy sauce
2 tsp. curry powder
1 tsp. salt
1/2 tsp. celery seed
1/2 tsp. sugar
1 pkg. frozen green peas
1 (7 oz.) box cooked rice
2 (7 1/2 oz.) cans shrimp
1/2 c. toasted almonds (opt.)

Mix first ten ingredients. Chill, then mix with peas, rice and shrimp. Refrigerate for 6 to 8 hours. Add almonds just before serving.

Serves 6 to 8.