This can be served cold as a salad or heated as a casserole  – a twofer!

Ingredients:

• 1 lb small or medium cooked shrimp (or crab)
• 3 to 4 chopped green onions, white and green parts
• 6 sliced pimiento-stuffed green olives (optional)
• 1 tsp curry powder
• 1 tsp lemon juice
• 1/2 c mayonnaise (if kept over night, you might need a little more)
• 1 (6 oz) jar quartered marinated artichoke hearts, chopped (save the marinade)
• 1 1/2 c cooked rice (could be instant, Basmati, brown, etc.)

Directions:

1. Drain the artichoke hearts and reserve the marinade.
2. In a small bowl, whisk the marinade and the mayonnaise to combine.
3. Add the green  onions, olives, curry powder, lemon juice, salt and pepper to taste, and mix together.
4. Add the artichoke mixture to the rice.
5. Gently stir in the cooked shrimp.
6. If serving as a salad, chill until ready to serve. If serving as a casserole, preheat oven to 350 °. Place in a 2 1/2 quart casserole dish and bake for 20 minutes, until heated through.

Serves: 4 – 6

Source:  Memory of someone’s salad at a pot luck.  Can be made without the shrimp.