1/2 to 1 lb. cleaned cooked shrimp
1 sm. head cauliflower
1/2 c. cold cooked rice
3/4 c. chopped green pepper
3/4 c. minced onion
12 stuffed olives, sliced
1 c. mayonnaise
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
3 to 10 drops Tabasco

Coarsely chop shrimp; break cauliflower into small flowerets. Combine with green pepper, onion and olives. Blend mayonnaise with remaining ingredients; add to shrimp and vegetables, tossing lightly. Refrigerate several hours or overnight to develop flavor. Makes 6 to 8 servings.