Shrimp Rice Salad

• 1 pound cooked medium shrimp, peeled and deveined
• 1 package (10 ounces) frozen peas, thawed
• 3 cups cooked rice
• 1-1/2 cups chopped celery
• 1/4 cup chopped onion
• 1/2 cup vegetable oil
• 3 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 2 teaspoons curry powder
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• Leaf lettuce
• Cherry tomatoes, optional

1. In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

shrimp, frozen peas, rice, celery, onion, vegetable oil, cider vinegar, brown sugar, soy sauce, curry powder, celery, salt, lettuce, tomatoes

Taken from www.tasteofhome.com/recipes/shrimp-rice-salad/ (may not work)