1 box Chicken Rice A Roni
2 1/2 c. water
1/2 c. mayonnaise
2 sm. jars Cara Mia Artichoke hearts, drained
1 sm. pkg. almond slices
3 green onions chopped
1/4 tsp. curry powder
8 oz. bay shrimp

Cook rice as directed but use 2 1/2 cups of hot water, cool. Mix remaining ingredients separately, add to ice. Chill 1 to 2 days. Put on bed of ruffled lettuce. Decorate with small tomatoes on top. Serves 4 to 6. I have tripled this cold salad for a party and it had served 16 plus people.