Rock Shrimp Salad

Ingredients:

2 pounds rock shrimp
1 can (16 ounces) cut green beans,
drained 1/2 head cauliflower, sliced
1 cup diagonally sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons chopped pimiento
Marinade (see below)
Salad Greens

Direction:

To peel rock shrimp, insert one tip of kitchen shears into sand vein and cut along the back of the shrimp. Remove shell and rinse to remove sand vein.
To cook rock shrimp, drop into boiling water, and cook for 45 seconds to one minute, or until rock shrimp are no longer translucent in the center. Drain.
Combine all ingredients except salad greens. Cover and marinate in refrigerator for at least one hour. Serve on salad greens. Yield: 6 servings.

Marinade:

1/2 cup vinegar
1/4 cup oil
1 tablespoon sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon pepper