Shrimp Salad

Cheri Clotiaux Stringer (originally from Karen Wiggins)

Yield: 10 cups

My friend and Birthday Club member, Karen Wiggins, brought this to one of our parties and I had to have the recipe! A little labor intensive due to having to boil, peel and chop the shrimp, but the results are definitely worth your time. (July 2008)

7 1/2 cup water

1 1/2 tsp salt, divided

2 1/2 lb fresh shrimp, medium

1 1/2 cup long grain rice, uncooked

1 small onion, finely chopped

1 small green pepper, finely chopped

1 cup cauliflower, chopped

1 (3oz) jar pimento olives, drained, chopped

1 cup mayonnaise

1/2 tsp pepper 

Add shrimp to boiling water with 1 tsp salt and cook 3-5 minutes until shrimp are pink. Drain well and rinse with cold water. Peel and chop shrimp.

Cook rice according to directions for 1 cup rice.

Combine rice, shrimp, 1/2 tsp salt, onion and next 5 ingredients. Stir and cover and chill.