|Curly endive lettuce||12|
|Peeled deveined cooked shrimp||450 Gram (Large)|
|Cooked long grain rice||750 Milliliter|
|Diced green bell pepper||1|
|Finely diced red bell pepper||1|
|Chopped green onions||4|
|Peeled seeded chopped tomatoes||500 Milliliter|
|Diced celery stalks||2|
|Extra virgin olive oil||125 Milliliter|
|Lemon juice||60 Milliliter|
|Curry powder||5 Milliliter|
|Black pepper||1 Milliliter|
|Chopped parsley||30 Milliliter|
On a large serving platter place the lettuce leaves.
Put the shrimp around the leaves toward the edge of the platter.
Mix the rice with the vegetables.
Blend the oil, lemon juice, salt, curry and pepper.
Pour into the rice and mix thoroughly.
Place the rice into the centre of the shrimp ring.
Sprinkle with parsley and serve.