Shrimp/Prawn Salad for Summer

• 1 12 lbs shrimp, cooked, shelled and deveined, and cut into 1/3-inch pieces (prawns)
• 1 cup lebanese cucumber, diced in 1/4-inch cubes
• 2 stalks celery, diced in 1/4-inch cubes
• 3 -4 scallions, sliced thinly, white and some green
• 1 medium mango, diced in 1/3-inch cubes
• 1 medium avocado, diced in 1/3-inch cubes
• 12-1 cup mixed greens, per person
• 12 cup whole-egg mayonnaise (I use Petroushka's Best Ever Homemade Mayonnaise)
• 4 tablespoons ketchup
• 1 tablespoon horseradish, heaped
• 1 lemon, juice of, only
• 14-12 teaspoon salt (to your taste)
• 14 teaspoon pepper (to taste)
• 6 -8 dashes Tabasco sauce (or to taste)

1. Put the first six ingredients in a large bowl and mix well.
2. Put the last seven ingredients (the dressing) in a separate bowl and mix well.
3. Combine both sets of ingredients and mix well.
4. Spoon over the mixed greens.
5. Tonight I used a combination of shredded iceberg lettuce and chopped rocket.

shrimp, lebanese cucumber, stalks celery, mango, avocado, mixed greens, wholeegg mayonnaise, ketchup, horseradish, lemon, salt, pepper, tabasco sauce

Taken from www.food.com/recipe/shrimp-prawn-salad-for-summer-205191 (may not work)