3/4 lb. cooked, peeled, deveined shrimp, fresh or frozen
1/2 c. peeled, seeded, chopped tomato
2 tbsp. tarragon vinegar
1/2 tsp. dry mustard
Remoulade Sauce
Salad greens
1/2 c. chopped celery
4 c. cooked rice, chilled
2 tbsp. chopped pimento
3 tbsp. salad oil
1 1/4 tsp. salt
1/4 tsp. sugar
2 tbsp. chopped bell pepper

Thaw frozen shrimp. Combine rice, celery, tomato, green pepper and pimento, tossing to mix. Combine oil, vinegar and seasonings; add to rice mixture and mix well. Pack into a 5 cup rind mold. Chill. Unmold rice ring on salad greens; fill with shrimp, and serve with Remoulade Sauce. Yield: 6 servings.

REMOULADE SAUCE:

1 c. mayonnaise or salad dressing
2 tbsp. tarragon vinegar
1 tbsp. chopped capers
1 tbsp. chopped parsley
1/4 c. chopped sweet pickles
2 tbsp. water
1 tbsp. chopped green onion
1 tsp. prepared mustard

Combine all ingredients; chill. Yield: 2 1/2 cups.