6 slices salami, sliced 1/4 inch thick, (add any deli meats) cut into strips
1 green pepper, sliced thin
2 celery stalks, diced
6 scallions, diced
25 to 30 large shrimp

Toss together and refrigerate.

3 hard boiled eggs, cut in quarters
3 fresh tomatoes, cut in quarters

Refrigerate eggs and tomatoes until ready to serve. When ready to serve, add salt and pepper. Arrange eggs and tomatoes over top and spoon shrimp sauce over all.

SHRIMP SAUCE FOR SHRIMP ANTIPASTO:

2 chopped scallions
6 tbsp. chopped green peppers
2 tbsp. capers, drained
2 tbsp. horseradish
1 c. mayonnaise
1/2 c. chili sauce
1/2 tsp. salt
1/2 tsp. black pepper
2 garlic cloves, mashed
1/2 tsp. crushed red pepper (optional)

Combine all ingredients.