Name: Shrimp-Tomato Salad
Ingredients: 2 cn Shrimp; 4-1/2 oz ea.; 1/2 c Mayonnaise; 3/4 c Celery; chopped; 2 tb Onion; chopped; 2 tb Sweet pickle; chopped; 2 Eggs; hard-cooked, chopped; 1/8 ts Pepper; 6 lg Tomatoes; firm; Celery sticks; Carrot sticks; Pickle slices; 6 ingredients; chill.

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Eggs		Salads, Seafood, Vegetables	6	Servings

INGREDIENTS

2	cn	Shrimp; 4-1/2 oz ea.
1/2	c	Mayonnaise
3/4	c	Celery; chopped
2	tb	Onion; chopped
2	tb	Sweet pickle; chopped
2		Eggs; hard-cooked, chopped
1/8	ts	Pepper
6	lg	Tomatoes; firm
		Celery sticks
		Carrot sticks
		Pickle slices
	6	ingredients; chill.

INSTRUCTIONS

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
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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