Shelly's Recipe

SHRIMP AND WILD RICE SALAD

Category: Salads - Seafood

1 box white and wild grain rice mix, prepared according to pkg directions and cooled
1 small bag salad shrimp or 1/2 lb medium shrimp, deveined
4 large tomatoes
1 (8 oz) can water chestnuts
1 green or red bell pepper, chopped
2 green onions, chopped
1 cup mayonnaise
1 tbsp herb or wine vinegar
Salt and pepper

While rice cools, cut thin slices from tops of tomatoes and scoop out the pulp. Leat at least a 1/4 inch sheel on tomato. Drain upside down on paper towels. Refrigerate.

In a medium bowl, combine cooled rice, shrimp, water chestnuts, onion and bel pepper.

In a small bowl, combine mayinnaise, vinegar and season with salt and pepper. Mix with other ingredients. Refrigerate to chill. Just before serving, fill tomato shells with mixture.