Shrimp Rice Salad

1 lb. long grain rice
1 1/4 qts. water
1 tbsp. salt
1 lb. celery, julienne sliced
1 lb. green pepper, julienne sliced
1 cup champagne vinegar
1/2 cup Canola oil
2 tbsp. Worcestershire sauce
2 tbsp. Sugar
1 tbsp. salt
2 tsp. curry powder
3/4 tsp. fresh chopped ginger
1/2 tsp. black pepper

Cook rice in 1 1/4 quarts water with 1 tablespoon slt. Chill.

Combine rice, shrimp,, celery and green peppers.

In a separate bowl, combine vinegar, oil, Worcestershire, and seasonings. Pour over shrimp/rice mixture.

Marinate for 3 hours minimum.

Yield: 50 4-ounce servings

Chef's Tips: Pineapple pieces or hearts of palm may be added, if desired.