Artichoke and Rice Salad

1 box Rice-a-Roni, chicken flavor. Cook according to package directions
2 stalks of celery, diced
4 green onion strands, chopped
10-12 pimento stuffed green olives, chopped
2 - 6 ounce jars of marinated artichoke hearts, drained and chopped (save marinade)
1 teaspoon curry
1/4 - 1/3 cup mayonnaise (depends on how creamy you want the salad)
bay shrimp for garnish

In a bowl mix the cooked, cooled rice with the celery, green onion, olives and artichoke hearts. In a seperate bowl, mix together the curry, artichoke marinade and mayonaisse. Add to rice and mix. If you prepare individual servings, garnish with a few bay shrimp on top. If you serve the salad in one large bowl, sprinkle bay shrimp on the top of the salad.