Shrimp salad #3

Yield: 6 Servings

Measure Ingredient
3 cups Boiled; seasoned shrimp
2 cups Celery; finely chopped
1 cup Green onion; chopped fine
2 Hard boiled eggs; chopped
2 tablespoons Dill pickles; chopped
3 tablespoons Stuffed olives; chopped
1 teaspoon Worcestershire sauce
Mayonnaise
Salt & pepper

Combine all ingredients thoroughly and mix with mayonnaise to desired consistency. Season lightly. Serve in lettuce cups with parsley and extra olives to decorate. Serves 6.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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