2 lbs. shrimp
1/2 c. mayonnaise
1/4 c. ketchup
4 hard-boiled eggs
1/2 c. chopped celery
2 tbsp. ea. chopped purple onion, green pepper and chopped sweet pickle
1 tsp. garlic salt
Salt and pepper, to taste

Boil shrimp for 5 minutes. Drain, rinse in cold water and clean (1 1/2 pounds of frozen shrimp may be used). Mix mayonnaise, ketchup; add grated eggs, celery, onion, green pepper, pickle, garlic salt and salt and pepper to taste; add shrimp. Store salad in refrigerator for at least 4 hours. It can keep up to 4 days. Serve in lettuce leaves or tomato cups. Serves 6-8.