Shrimp and Rice Salad



INGREDIENTS:

2 tb butter 

2 sm onions , chopped fine

1 c  Sliced mushrooms

2 c  Cooked rice

1 c  Cooked peas

1 sm Red pepper, seeded and cut into thin strips

2 tb Chopped parsley

1/4 lb Cooked ham, cut into strips

1 lb Cooked shrimp, shelled and deveined

French dressing to taste

1 Head of lettuce shredded

1 tomato sliced

1 Cucumber sliced

DIRECTIONS:

1. Melt butter in frying pan until onions are slightly
browned. Remove from pan. Saute mushrooms in same pan
for 3 minutes, adding more butter if needed.
  
2. In bowl, combine onions, mushrooms and any pan juices
with rice. Add the peas, red peppers, parsley, ham, and
shrimp, saving a few shrimp for garnish. Mix lightly and
add enough french dressing to moisten.
  
3. Arrange rice mixture in ring on serving dish. Surround
with 2/3 of the shredded lettuce. Alternate slices of
tomato and cucumber on lettuce.
  
4. Place remaining lettuce in center of ring. Top with
reserved shrimp.



Shrimp and Rice Salad