Shrimp and Rice Salad

1 lb jumbo shrimp, cooked and diced
3 cups converted rice, cooked
2/3 cup celery, finely chopped
1/4 cup green onion, finely chopped
1/4 cup green peppers, finely chopped
1 (8oz) can sliced water chestnuts, cut into halves
1 (10 oz) pkg frozen small green peas
1 cup mayonnaise
4 tsp soy sauce
1/2 tsp curry powder (optional)

Prepare first five ingredients.

Combine with water chestnuts and thawed peas.

Mix mayonnaise, soy sauce and curry powder. Stir into other mixture. Cover and chill.

Serve on green leafy lettuce.

Servings: 6-8
Source: Good Life Guide & Cookbook, 2000