Shrimp Salad

• 2 lb. shrimp
• 1 Tbsp. green pepper, finely chopped
• 1 c. celery, finely chopped
• 1/2 c. shallots, finely chopped
• 2 eggs, hard-boiled and finely chopped
• 1 c. Hellmann's mayonnaise
• salt and pepper to taste
• 1/4 c. parsley
• 2 tsp. liquid crab boil
• 2 tsp. salt
• 1/2 gal. water
• 8 pimiento strips

1. Clean and devein shrimp.
2. Bring 1/2 gallon of water, crab boil and 2 teaspoons of salt to boil.
3. Add shrimp and return to boil. Remove from heat.
4. Drain and ice down shrimp.
5. Drain shrimp again and chop coarsely.
6. Then add green pepper, celery, egg, parsley and mayonnaise.
7. Serve in tomato, avocado or lettuce cups.
8. Top with strips of pimiento.
9. Garnish with wedge of lemon.
10. Serves 4.

shrimp, green pepper, celery, shallots, eggs, mayonnaise, salt, parsley, liquid crab boil, salt, water, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=617784 (may not work)