Ingredients

　　1 pound cooked, peeled small shrimp

　　1 hard-boiled egg, chopped

　　1 1/2 tablespoons chopped celery

　　1 1/2 tablespoons chopped dill pickle

　　2 tablespoons thinly sliced shallot (bulb only)

　　2 tablespoons chopped yellow onion

　　2 tablespoons mayonnaise

　　1 teaspoon French’s yellow mustard

　　Salt and pepper to taste

　　Paprika, heavy sprinkling

　　In a large bowl, combine the shrimp, egg, celery, pickle, shallot, and onion. Mix together the mayonnaise and mustard in a small bowl. Add the mixture to the shrimp and toss to coat. Salt and pepper to taste and garnish with paprika.

　　Cooks' Note

　　Perfect and flavorful as is, the salad can also be made with 1/2 pound lump crabmeat, cartilage and shells picked out, in place of half of the shrimp for variety. The recipe can easily be doubled or tripled for a big get-together. Serve it on a bed of lettuce or mixed greens.

　　Sugar Busters! Quick & Easy Cookbook