2 c. shrimp
2 eggs
1/2 c. celery, chopped fine
1/2 c. green onions and tops, chopped fine
1/2 c. bell pepper, chopped fine
1 med. sized potato
2 tbsp. hot dill pickles, chopped fine
Mayonnaise
11 tsp. Worcestershire sauce
Pinch of salt and pepper
Tabasco if desired
Creole mustard

Boil shrimp and potato together in crab boil about 7 to 10 minutes. Do not over cook; they should be firm. Cool, cut into small pieces. Hard boil eggs, cool, chop medium. Mix together with adequate but not excessive mayonnaise, flavored with creole mustard and Worcestershire sauce. Mix in finely chopped vegetables, salt and pepper and Tabasco to taste. Refrigerate 1 hour or longer. Serve on chilled lettuce leaves. Yield: 4 servings.