1 (8 oz.) pkg. frozen shrimp, cooked
1 (6-7 oz.) can tuna, drained
3 c. cooked rice, cooled
1/2 c. finely chopped onion
1/2 c. finely chopped sweet pickles
1 1/2 c. thinly sliced celery
1/4 c. diced pimiento
3 hard cooked eggs, chopped
1 tbsp. lemon juice
1 c. mayonnaise

Combine all ingredients; toss lightly. Season to taste; chill. Serve on salad greens and garnish with tomato wedges, if desired. Makes 6 servings.