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2 cans (4 1/2 ounces each) shrimp, rinsed and drained1 small head cauliflower1 cup cooked long grain rice1/3 cup finely chopped green pepper1/3 cup finely chopped celery1 small onion, minced10 pimento-stuffed green olives, thinly sliced4 drops hot pepper sauce1 cup lemon yogurt
Place shrimp in medium bowl. Cut cauliflower buds off each floret. Mince into small pieces. Add to shrimp. Mix in rice, green pepper, celery, onion, green olives and Tabasco sauce. Toss together. Fold yogurt into salad. Refrigerate 1 hour before serving. Spoon over lettuce or tomato slices.
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