CRUST:

1 1/2 c. flour
1/2 tsp. salt
1/4 lb. butter
1/4 c. cold water, approximately

FILLING:

3/4 c. mayonnaise
1 egg
2 egg yolks
4 oz. grated Monterey Jack cheese
12 oz. grated Jarlsberg cheese
1 1/2 lb. cooked shrimp
4 med. tomatoes, cut into chunks
1 sm. onion, chopped
1 lg. green pepper, chopped
6 tbsp. butter
Salt and pepper to taste
1 tbsp. basil
1/2 c. chopped parsley
2 tbsp. chives
3 lg. cloves garlic, finely chopped
1/4 c. dry bread crumbs
4 tbsp. melted butter
Dash paprika

Beat mayonnaise, egg and egg yolks together, add grated cheeses, shrimp and tomatoes. Saute chopped onion and green peppers in butter, add salt, pepper, basil, parsley, chives and garlic. Add sauteed vegetables to mayonnaise and egg mixture. Mix thoroughly and pour into unbaked pie shell. Sprinkle with bread crumbs, melted butter and paprika. Bake 450 degrees for 10 minutes; reduce heat to 350 degrees and bake 40 to 45 minutes longer, or until set. Let stand to cool a few minutes before cutting. Serves 8.