Shrimp Salad

1/2 c. uncooked rice
6 stuffed olives
1 (4 1/2 oz.) can shrimp
Juice of 1/2 lemon
1/2 green pepper
1/4 c. mayonnaise
1 sm. onion
Salt, pepper, Tabasco to taste
1 c. raw cauliflower sections

Cook rice in boiling salted water till tender. Drain and cool. Cut shrimp in half, length wise; chop onion and pepper fine. Separate cauliflower into little sections, and slice olives. Mix shrimp, rice, vegetables, and lemon juice together. Add remaining seasonings and mayonnaise. Serve on crisp salad greens or use to stuff small, whole tomatoes.