Recipe: Almond Shrimp Salad (using rice pilaf mix)

ALMOND SHRIMP SALAD

1 (6.6 oz package) Near East Toasted Almond Pilaf Mix
8 ounces shrimp
1 cup seedless red or green grapes, halved
1/2 cup chopped celery
3 tablespoons chopped fresh dill
3 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon honey
FOR SERVING:
romaine lettuce leaves
lemon wedges

Prepare pilaf mix as package directs; cool slightly. Stir shrimp, grapes, celery, dill, lemon juice, oil, garlic and honey into pilaf. Cover; chill two hours before serving.

TO SERVE:
Line serving bowl with lettuce leaves; top with rice mixture. Serve with lemon wedges.

Servings: 4
Source: California Almond Board