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Course : Lunch, Salad
Type of Prep : Chill, Mix / Beat
Cuisine : U.S. Regional
Occasion : Spring, Summer
 
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Shrimp Salad

From Diana Rattray,
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INGREDIENTS:

  • 2 cups cooked peeled shrimp
  • 1/2 cup celery, diced
  • 1 teaspoon onion, finely chopped
  • 1/3 cup mayonnaise
  • 1/4 cup chili sauce
  • 3 tablespoons lemon juice
  • 3 hard-cooked eggs
  • lettuce or mixed greens

PREPARATION:

Chill shrimp until salad is ready to be mixed. Combine shrimp, celery, onion and eggs. Blend mayonnaise, chili sauce and lemon juice. Toss all ingredients lightly. Heap into lettuce cups or over mixed greens. Chill and serve.
Serves 5.

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