Shrimp And Rice Salad

2 tb Butter

2 sm Onions , chopped fine

1 c Sliced mushrooms

2 c Cooked rice

1 c Cooked peas

1 sm Red pepper, seeded and cut

Into thin strips 2 tb Chopped parsley

1/4 lb Cooked ham, cut into strips

1 lb Cooked shrimp, shelled and

Deveined French dressing to taste 1 Head of lettuce shredded

1 Tomato sliced

1 Cucumber sliced

1) Melt butter in frying pan until onions are slightly browned. Remove

from pan. Saute mushrooms in same pan for 3 minutes, adding more butter if needed. 2) In bowl, combine onions, mushrooms and any pan juices with rice. Add

the peas, red peppers, parsley, ham, and shrimp, saving a few shrimp for garnish. Mix lightly and add enough french dressing to moisten. 3) Arrange rice mixture in ring on serving dish. Surround with 2/3 of the

shredded lettuce. Al;ternate slices of tomato and cucumber on lettuce. 4) Place remaining lettuce in center of ring. Top with reserved shrimp.