1 cup sliced celery
1/3 cup chopped green pepper
1/4 cup chopped onion
8 ounces OTT’S Salad Dressing
1 tablespoon flour
3 cups cooked shrimp
1 cup diced tomato
1 avocado, peeled, sliced

Cook celery, green pepper and onion in small amount of dressing until tender. Stir in flour. Add remaining dressing, mix until blended. Add rice, shrimp and tomato. Top with avocado slices. Cook five minutes, covered. Makes four servings.