Yield: 6 Servings
|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|
|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, .