Shrimp Salad

Ann Dodd, F.H.S.

  • 4 eggs boiled
  • 18 olives, chopped
  • 5 Tbsp lemon juice
  • 2 cups lettuce
  • 1/4 cup celery
  • 1/4 cup chopped onion
  • Dash of garlic salt
  • Dash of red pepper
  • Dash of sugar
  • Salt to taste
  • Pepper to taste
  • Mayonnaise
  • 2 cup shrimp, boiled, cleaned and chopped fine

Chop olives, lettuce, celery, and onions very fine. Combine all ingredients. Add shrimp and enough mayonnaise to mix.

Place scoop on top of lettuce leaf and garnish with tomatoes.





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