Shrimp and Rice Salad

By North Star


1 lb. rice, long grain
5 lbs. cooked shrimp, small salad shrimp are perfect *
1 1/2 lbs. chopped celery
1 lb. green peppers, cut into 1 inch slivers
1 c. good white wine vinegar
1/2 c. canola oil
2 Tbsp. Worcestershire sauce
2 Tbsp. sugar
1 Tbsp. salt
2 tsp. curry powder
3/4 tsp. fresh ginger minced
1/2 tsp. fresh black pepper

Cook the rice according to package directions, then chill.
Combine cold rice, cold shrimp and vegetables.
Make dressing by combining the rest of the ingredients. Pour over salad.
Chill for at least 3 hrs. Make 50 4 oz. servings. An elegant addition to a buffet.