1/2 c. dry rice
1/4 c. minced onion
1 tbsp. vinegar
2 tbsp. salad oil
1 tsp. curry powder

Cook rice according to package directions and cool. Add next 4 ingredients. Mix well and refrigerate overnight.

Mix and refrigerate separately: 3/4 c. diced celery 1/4 c. diced green pepper 3/4 c. mayonnaise 1 (13 1/2 oz.) can chunk pineapple, drained

The next day, combine marinated rice with shrimp mixture. Serve on lettuce leaves and decorate with coconut.