1 qt. shrimp in shells
Juice of 1 lemon
Dash of hot sauce
3/4 c. chopped celery
2 tbsp. sweet pickles
1/8 tsp. red pepper
1 dash of Worcestershire sauce
1/2 c. mayonnaise
2 tbsp. chopped onions
2 hard-cooked eggs, chopped
Dash of hot sauce
Salt & pepper to taste
4 med. tomatoes

Boil shrimp with hot sauce and lemon juice. Drain. Peel. Reserve 8 whole shrimp for garnish. Cut remaining shrimp in half.

Combine halved shrimp with first 9 ingredients listed above. Chill. Wash tomatoes and slice off tops; cut almost through in sixths. Place tomatoes on salad plates; spread open and fill with shrimp mixture. Garnish with whole shrimp.