Shrimp Rice Salad
|Shrimp||1 Pound, peeled and deveined|
|Cooked rice||2 Cup (32 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Thinly sliced olives||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic salt||1⁄8 Teaspoon|
|Celery salt||1⁄8 Teaspoon|
|Commercial french dressing||4 Tablespoon|
|Tomato wedges||1⁄2 Cup (8 tbs)|
Arrange peeled shrimp around outside edge of flat round baking dish.
Cover with plastic wrap.
Microwave at HIGH 5 minutes.
Let stand, covered, 3 to 5 minutes.
Combine cooked shrimp with rice, celery, olives, green pepper, pimiento, onion, garlic and celery salt, pepper, and French dressing.
Toss lightly to combine.