This is an exotic salad that is just diferent enough to be a hit at any party.
Note: You may substitute cooked chicken breast for shrimp of you prefer.

INGREDIENTS:

2 pkgs Chicken Rice-a-Roni
6 green onions, thinly sliced
16 pimento-stuffed green olives, thinly sliced
2 or 3 jars marinated artichoke hearts, cut up (save the oil!)
1 to 1 1/2 cups mayonnaise
2 tsp curry powder
8 oz Shrimp (salad size) - fresh or thawed frozen. Peeled, tails off.

INSTRUCTIONS:

Prep Time: approximately approximately 30 minutes (not counting rice "cooling" time or overnight chilling after mixed together.)

1. Make rice as directed, except don't use oil or butter.

2. Cool rice in refrigerator.

3. Add onions, olives, artichoke hearts, and shrimp.

4. In a separate bowl, mix mayo, 1/2 of the artichoke jar's oil, and curry powder.

5. Add this to the rice mixture, add more of the oil if necessary to get a nice blend throughout.

6. Refrigerate (for about 24 hours ahead of serving time, if possible)

7. It is best served when cold! Serves 15-20.

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Submitted by Patty Fitzgibbons.