2 (4 1/2 oz.) cans shrimp
2 c. chilled cooked rice
1 (8 oz.) can water chestnuts, drained & thinly sliced
1 c. sliced celery
1/2 c. sliced ripe olives
1/4 c. sliced green onions, green tops
1 1/4 c. mayonnaise
1 tbsp. lemon juice
1 tsp. soy sauce
1/4 tsp. curry powder
1/4 tsp. ginger

Drain shrimp and rinse in cold water and chill. Combine rice, celery, water chestnuts, olives and onions. Mix lightly but well. Combine mayonnaise, lemon juice, soy sauce, ginger and curry; mix well. Combine rice and mayonnaise mixtures. Chill and fold in shrimp. Garnish with tomato wedges and olives. Serve on salad greens.