Title: Shrimp-Tomato Salad
Categories: Salad Seafood Vegetable Southern
Yield: 6 Servings

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

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.

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