Shrimp And Rice Salad

• 3 cups hot cooked long grain rice
• 3 tablespoons vegetable oil
• 2 tablespoons cider vinegar
• 1 tablespoon prepared mustard
• 1-1/2 teaspoons salt
• 1/8 teaspoon pepper
• 2 cups chopped celery
• 1-1/2 cups cooked small shrimp
• 1 cup sliced ripe olives
• 1/2 cup mayonnaise
• 1/4 cup chopped dill pickle
• 1/4 cup diced pimientos
• 2 tablespoons finely chopped onion
• 2 hard-boiled large eggs, sliced

1. Place hot rice in a large bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt and pepper; shake well. Pour over rice; cool to room temperature. Add the celery, shrimp, olives, mayonnaise, pickle, pimientos and onion: toss gently. Cover and refrigerate for 1 hour or until chilled. Garnish with egg slices.

hot cooked, vegetable oil, cider vinegar, mustard, salt, pepper, celery, shrimp, olives, mayonnaise, dill pickle, pimientos, onion, eggs

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