This salad was so loved by my family, that it was on the buffet table at all our family holiday gatherings. Carol Bolen, my mother-in-law, shared this recipe with me many years ago. It remains our favorite! It is especially good for lunch or dinner on a hot summer day.
2-3 lbs cooked, chopped shrimp
salt and pepper to taste
2 hardboiled eggs, chopped pepper relish or chopped pickle (to taste)
1-2 t. each of celery seed, dill, and tarragon (I usually use only 1 t. of each)
mayo...about 1/2 cup
Mix all together. Add more mayo if desired.
Serve cold on a bed of lettuce with sliced tomatoes and sliced avocados.
Also, it is good as a filling for a stuffed tomato. Serve crackers of your choice on the side.