3/4 c. mayonnaise
2 tbsp. tarragon vinegar
2 tbsp. cream
2 tbsp. finely chopped parsley
2 tbsp. minced onion

and a mixture of:

1/2 tsp. celery seed
1/2 tsp. basil
1/2 tsp. salt
1/2 tsp. Accent
1/4 tsp. pepper

Drain, remove black vein and coarsely chop contents of two (5 ounce) cans shrimp (about 1 1/2 cups, drained). Or prepare 1 pound fresh shrimp.

Prepare:

2 c. (about 1/2 lb.) shredded cabbage
1 c. chopped celery

Combine the shrimp, cabbage and celery in the bowl. Cover and set in refrigerator to chill. Shortly before serving, add the dressing to the salad. Toss lightly to mix thoroughly. Serve at once on lettuce. About 8 servings.