1 lb. shrimp, cooked or 2 (5 oz.) cans, cleaned
1 c. chopped celery
2 hard boiled eggs, coarsely chopped
3 tbsp. dill pickles, diced
1/2 c. mayonnaise or salad dressing
1 tbsp. lemon juice
1 tbsp. ketchup
1/2 tsp. Worcestershire sauce
3/4 tsp. salt
1/4 tsp. pepper
Lettuce

Chill shrimp and if large, cut in halves or quarters. Toss together shrimp, celery, eggs and pickles with mayonnaise which have been combined with lemon juice, ketchup, Worcestershire sauce and seasonings. Serve on crisp lettuce and salad greens. Garnish top with shrimp and egg. Makes 4 servings.