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

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

Combine all ingredients and mix thoroughly.
2/3 cup

Step One: 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.

Step Two: 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.

Step Three: Combine all ingredients except salad greens. Cover and marinate in refrigerator for at least one hour. Serve on salad greens.

6 servings.