Brown & Wild Rice Shrimp Salad

• One 4 oz. package Farmhouse(R) Brown & Wild Rice Traditional Herbs & Seasonings
• 3 Tablespoons olive oil
• 1/2 lb. mushrooms, sliced
• 1 lb. raw shrimp, shelled and deveined
• 1 cup celery, sliced
• Dressing:
• 2/3 cup sour cream
• 2/3 cup mayonnaise
• 6 scallions, sliced
• 1 clove garlic, minced
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme
• 1 teaspoon curry powder
• 3 Tablespoons lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper

1. Prepare rice according to package directions. Let cool.
2. While rice is cooking, heat oil in medium skillet. Add mushrooms and cook until soft. Add shrimp; saute until cooked, about 5 minutes. Set aside.
3. In small bowl, combine sour cream, mayonnaise, scallions, garlic, oregano, thyme and curry powder. Stir in lemon juice, salt and pepper.
4. Combine cooked shrimp mixture and celery to cooked rice. Add enough dressing to moisten. Chill at least 20 minutes for flavors to blend.
5. Serve and pass the additional dressing.

herbs, olive oil, mushrooms, shrimp, celery, dressing, sour cream, mayonnaise, scallions, clove garlic, oregano, thyme, curry powder, lemon juice, salt, white pepper

Taken from www.epicurious.com/recipes/member/views/brown-wild-rice-shrimp-salad-50145076 (may not work)