|Water||1 1⁄2 Cup (24 tbs)|
|Medium shrimp||1⁄2 Pound (Unpeeled)|
|Yellow rice mix||5 Ounce|
|Tarragon||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Curry powder||1⁄2 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Pepper white||1⁄8 Teaspoon|
|Chopped cooked chicken breast||2 Cup (32 tbs)|
|Tomato||1 Medium, peeled and chopped|
|Frozen peas||1⁄2 Cup (8 tbs), thawed and drained|
|Sliced celery||1⁄3 Cup (5.33 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Diced pimiento||2 Ounce, drained|
Bring water to a boil, add shrimp, and cook 3 to 5 minutes.
Drain well, rinse with cold water.
Peel and devein shrimp.
Prepare rice according to package directions, omitting butter.
Combine vinegar, oil, curry powder, dry mustard, and pepper, add to rice, stirring well.
Add shrimp, chicken, tomato, peas, celery, onion, and pimiento, toss gently.
Cover and chill.
Serve on lettuce leaves, and garnish with lemon slices, if desired.