Shelly's Recipe

SHRIMP AND WILD RICE SALAD

Category: Salads - Seafood

1 box white and wild grain rice mix
1 small bag salad shrimp or 1/2 lb medium shrimp
4 large tomatoes
8 oz can water chestnuts
1 green or red pepper, chopped
2 green onions, chopped
1 cup mayonnaise
1 tbsp herb or wine vinegar
Salt and pepper

Cook rice as directed and cool. Cut thin slices from the tops of the tomatoes and scoop out pulp. (Save for salsa!) Be sure to leave at least 1/4 inch of shell. Drain upside down on paper towels. Refrigerate.

In medium bowl combine cooled rice, shrimp, water chestnuts, onion and green pepper. In small bowl combine mayonnaise, vinegar, and season with salt and pepper. Mix with other ingredients using wooden spoon. Refrigerate to chill. Just before serving fill shells.