Lynn's Shrimp Salad

 

1 cup cooked rice
1 lb boiled cleaned shrimp
1 cup cauliflower sections, small
7 sliced stuffed olives
1 chopped jalapeno chopped (optional)
1/2 chopped medium bell pepper
1 small onion chopped
juice from 1/2 lemon
Salt & pepper
Tabasco
Mayonnaise to moisten
1 tbs mustard

Cut shrimp in half lengthwise. Toss all and refrigerate at least 4 hours.

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