Paella Salad

• 2 (5 ounce) packagessaffron yellow rice
• 14 cup balsamic vinegar
• 14 cup lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried basil leaves
• 18 teaspoon black pepper
• 1 dash cayenne pepper (or to taste)
• 1 lb medium shrimp, peeled and cooked
• 1 (14 ounce) canquartered artichoke hearts, drained
• 34 cup green bell pepper, chopped
• 1 cup frozen green pea, thawed
• 1 cup tomatoes, chopped (Romas work best)
• 1 (2 ounce) jar diced pimentos, drained
• 12 chop red onion, chopped
• 2 ounces prosciutto, chopped

1. Prepare rice according to package directions, omitting any oil and salt.
2. Set aside.
3. In a small bowl, mix together the vinegar, lemon juice, oil, basil, black pepper and cayenne pepper, set dressing aside.
4. In a large bowl combine the cooked rice with the shrimp, artichoke hearts, green pepper, peas, tomato, pimentos, red onion and prosciutto, mixing well.
5. Pour the dressing over the rice mixture, tossing to coat.
6. Cover and refrigerate at least 2 hours before serving.

yellow rice, balsamic vinegar, lemon juice, olive oil, basil, black pepper, cayenne pepper, shrimp, canquartered artichoke, green bell pepper, frozen green pea, tomatoes, pimentos, chop red onion

Taken from www.food.com/recipe/paella-salad-214476 (may not work)