Shrimp and Rice Salad

1-1/2 cup cooked rice, cooled
1 pound shrimp, peeled, cooked, deveined, then chopped
1/2 cup celery (chopped)
3 green onions, thinly sliced, including tops
2 Tablespoons finely chopped red bell pepper
1 cup frozen green peas
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1/2 teaspoon celery seed
1/2 cup + 2 Tablespoons mayonnaise
2 Tablespoons dill pickle juice
Lettuce leaves and tomato slices

Combine shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed.

Combine shrimp mixture with rice; add mayonnaise and dill pickle juice and gently mix.

Serve on lettuce leaves with tomato slices at side. Serve as a luncheon dish or side dish.

Serves 4.