Shrimp Salad

Back in the early 80's when I was working as a dental assistant, a friend of a co-worker opened a little lunch place not far from our office. To help her jump start her business, we all went there for lunch on her opening day. I had the Shrimp Salad and it was nothing like any one I had ever eaten but I couldn't discern what made it so special as she had run the ingredients through a meat grinder. For years, I have looked and looked for a recipe that was close to what I thought hers was. Two weeks ago, I happened upon probably her identical recipe while surfing the internet. I made it this past weekend and Yep, it's the one! At Last....(conjurning up Etta James)! Here you go! I hope you enjoy it as much as I do.

1 pound shrimp
3 boiled eggs
1 stalk celery, chopped
1 green onion, chopped
3 cloves garlic, minced
3 tablespoons mayonnaise
Zatarain’s liquid crab boil
salt
Lemon pepper
Tony’s

Peel then boil shrimp on the stove or in the microwave with some Zatarain’s liquid crab boil and salt. Boil, cool and peel eggs. Chop celery, green onion and mince the garlic and place in medium size boil. Remove egg yolks from whites and break them apart with your fingers or a fork into bowl. Chop egg whites, add to bowl.

When shrimp are cooked and cooled, chop and place in bowl. Add mayo, lemon pepper, salt and Tony’s, mix well.
Check seasonings and add more or add mayo as needed. Cover and refrigerate to let the flavors all meld together. Serve on a bed of lettuce. I prefer finely shredded lettuce with this recipe. It’s also good on tomato slices.

*** You can coarsely chop all your ingredients, but I really like them finely chopped. This is the one recipe that makes me really miss my Cuisinart!!!