Shrimp-tomato salad

6 Servings

Ingredients

Quantity Ingredient
2 cans Shrimp; 4-1/2 oz ea.
½ cup Mayonnaise
¾ cup Celery; chopped
2 tablespoons Onion; chopped
2 tablespoons Sweet pickle; chopped
2 Eggs; hard-cooked, chopped
⅛ teaspoon Pepper
6 larges Tomatoes; firm
Celery sticks
Carrot sticks
Pickle slices

Directions

Draim shrimp and rinse in cold water; drain again. Reserve 6 whole shrimp for garnish; cut remaining shrimp in half. Combine halved shrimp with next 6 ingredients; chill.

Wash tomatoes and slice off tops; cut almost through into sixths.

Place tomatoes on salad plates; spread open and fill with shrimp mixture. Garnish with whole shrimp, celery and carrot sticks, and pickle slices.

SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.

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