Gulf Shrimp Salad


3 (4 1/2-5 oz) cans shrimp
2 c. cooked rice
1 c. sliced celery
1/2 c. chopped parsley
1/4 c. sliced ripe olives
1 tsp. curry powder
1/2 c. mayonnaise or salad dressing
2 tbs. EACH: French dressing, freshly squeezed lemon juice
salad greens

Drain shrimp. Cover shrimp with ice water and
let stand for 5 min.; drain. Cut large shrimp in half.
Combine shrimp, rice, celery, parsley and olives.
Combine mayonnaise, French Dressing, lemon juice,
and curry powder; mix thoroughly. Add mayonnaise mixture to
shrimp mixture; toss lightly. Chill. Serve on salad greens.
Serves 6.