Shrimp-Artichoke Salad

2 (6-oz) jars marinated artichoke hearts
1 (6.9 oz) box chicken flavored rice
1 1/2 cups mayonnaise
1/2 teaspoon curry powder
1 pound salad shrimp, boiled and peeled
3 green onions, chopped
4 celery stalks, diced

Drain artichoke hearts, reserving half the liquid from one jar. Prepare rice according to package directions, omitting the butter (Oh - I forgot to do that!). Let cool, and set aside. Combine reserved artichoke liquid, mayo, and curry powder. Stir well. Add shrimp, green onions and celery to mayonnaise mixture. Add artichoke hearts and rice. Serve chilled.

This recipe comes from the A La Carte Alley bistro located in Cleveland across the street from the old "Ellis" Theater!