Shrimp and Rice Salad
2½ cups cooked rice, chilled
½ pound sliced fresh mushrooms
1 onion, chopped
1 green pepper, seeded and chopped
2 tart apples (such as Granny Smith) seeded and chopped
10 ounces (or more to taste) cooked fresh shrimp
Dressing
4 tablespoons oil
2 tablespoons water
2 tablespoons vinegar
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
Sauce
1 cup mayonnaise
1 tablespoon ketchup
1 tablespoon sherry
Paprika, to taste
Salt and pepper, to taste
In a large bowl, combine all the rice, mushrooms, onion, green pepper and onion. Stir to combine.For the dressing: Combine all ingredients in a jar; seal and shake until well combined. Pour over salad, toss and refrigerate 2 to 3 hours.For the sauce: In a small bowl, combine mayonnaise, ketchup and sherry. Season to taste with salt, pepper and paprika. Cover and refrigerate until ready to serve.To serve: Add shrimp to salad and toss to combine. Pass the sauce.Serves four.