1	lb.	long grain rice
1 1/4	qts.	water
1	tbsp.	salt
1	lb.	celery, julienne sliced
1	lb.	green pepper, julienne sliced
1	cup	champagne vinegar
1/2	cup	Canola oil
2	tbsp.	Worcestershire sauce
2	tbsp.	Sugar
1	tbsp.	salt
2	tsp.	curry powder
3/4	tsp.	fresh chopped ginger
1/2	tsp.	black pepper

Cook rice in 1 1/4 quarts water with 1 tablespoon slt. Chill.

Combine rice, shrimp,, celery and green peppers.

In a separate bowl, combine vinegar, oil, Worcestershire, and seasonings. Pour over shrimp/rice mixture.

Marinate for 3 hours minimum.

Yield: 50 4-ounce servings

Chef's Tips: Pineapple pieces or hearts of palm may be added, if desired.