Yield: 6 Servings
Measure | Ingredient |
---|---|
3 cups | Boiled; seasoned shrimp |
2 cups | Celery; finely chopped |
1 cup | Green onion; chopped fine |
2 \N | Hard boiled eggs; chopped |
2 tablespoons | Dill pickles; chopped |
3 tablespoons | Stuffed olives; chopped |
1 teaspoon | Worcestershire sauce |
\N \N | Mayonnaise |
\N \N | 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, .