1 1/2 lbs. fresh or frozen, peeled & deveined shrimp
1 c. bread crumbs, fresh
1 c. minced celery
1/4 c. minced onion
3 hard-cooked eggs, chopped
1 c. mayonnaise or salad dressing
2 tsp. Worcestershire sauce
1 tsp. hot pepper sauce
1/2 tsp. dry mustard
1/2 tsp. leaf thyme
1 tsp. salt
6 med. green peppers

Boil shrimp. Reserve several shrimp for garnish and cut remaining shrimp in half lengthwise. In bowl toss together shrimp, crumbs, celery, onion, and eggs. In a small bowl make a dressing by combining mayonnaise, Worcestershire sauce, hot pepper sauce, mustard, thyme and salt; stir dressing into shrimp mixture and set aside.

Cut tops off 6 green peppers and remove seeds and membrane. Pre-cook green pepper cups in boiling water about 5 minutes and drain. Sprinkle inside of cups lightly with salt. Spoon shrimp filling into green pepper cups. Stand up peppers in a baking pan, propping if necessary. Bake in a preheated 350 degree oven for 20 to 25 minutes. Garnish with reserved whole shrimp. Makes 6 servings.