Recipe - Shrimp-Tomato Salad

2 cn Shrimp; 4One half ounce ea.
One half cup Mayonnaise
Three fourths cup Celery; chopped
2 tablespoon Onion; chopped
2 tablespoon Sweet pickle; chopped
2 Eggs; hardcooked, chopped
1/8 teaspoon Pepper
6 lg Tomatoes; firm
Celery sticks
Carrot sticks
Pickle slices

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.