1 (6 oz.) pkg. frozen cooked, peeled & deveined shrimp
3 c. saffron rice, refrigerated
1 (8 oz.) can minced clams (crabmeat may be substituted)
1 1/2 c. sliced, cooked chicken
1 1/2 c. diced celery
1 1/2 c. frozen peas, thawed in boiling water & drained well
1/2 c. diced green pepper
1/2 c. sliced green onions with tops
1 c. mayonnaise
2 tbsp. dry white wine
3 tbsp. capers (opt.)
1/2 tsp. salt
1/2 tsp. minced fresh garlic
1/4 tsp. pepper
2 med. fresh tomatoes, cut in wedges
1/4 c. chopped parsley

Rice cooked according to directions with chicken broth with a pinch of saffron, turmeric, paprika each.

Thaw and slice shrimp in half lengthwise. Combine with rice, clams, chicken, celery, green peas, green pepper and green onions. Blend mayonnaise with remaining ingredients except tomatoes. Pour over shrimp and toss lightly chill. Use tomatoes and chopped parsley for garnish or toss with salad before chilling. Yield: 6 to 8.