Shrimp Salad

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.