Oriental Egg-Shrimp Salad
asian, chinese, rice, salads, shellfish
3/4 cup rice
1 1/2 tablespoon grated onion
1 tablespoon grated lemon peel
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon soy sauce
1 tablespoon worcestershire sauce
1/8 teaspoon tabasco sauce
3/4 lb cook shrimp
6 coarsely chopped, hard-
1 cooked eggs
3 tablespoon catsup
1 lettuce leaves
1 parsley sprigs
1 paprika
Cook and drain rice. In a small bowl, combine onion, lemon peel, mayonnaise, lemon juice, Worcestershire sauce, soy sauce and Tabasco sauce. Blend In a large bowl, combine cooked rice, shrimp, 4 chopped eggs and 3/4 cup mayonnaise dressing. Toss to coat well. Add catsup to remaining mayonnaise dressing; blend. Spoon over Oriental salad. Cover.Chill. Serve on lettuce leaves. Garnish with parsley sprigs, remaining chopped eggs and paprika. The Complete Family Cookbook
Yield: 6 servings