12 hard boiled eggs, cooled
1 lg. green pepper
2 tbsp. mayonnaise
1 sm. jar pimento, drained and finely chopped
Salt to taste
Fresh shrimp, cooked
Tomato wedges
Avocado
Thousand Island Dressing

Grind green pepper and drain well. Grind egg whites and mix with green pepper. Add 1 tablespoon mayonnaise.

Mash egg yolks well. Add chopped pimento, 1 tablespoon mayonnaise and salt to taste.

Line 10x7 inch pyrex pan with double sheets of waxed paper. Have paper large enough so you can fold it over mixture. Put egg white mixture in lined pan first, then smooth egg yolks on top.

To serve lift it out by waxed paper and cut into squares. Serve cold. Arrange lettuce on plate, foundation in center, fresh shrimp at each end, with tomato and avocado wedges at the sides. Serve dressing separately. Serves as main luncheon dish for 8 people.