Aunt Caroline's Dixieland recipes

by Emma McKinney; William McKinney

SHRIMP SALAD

3 cups cooked shrimp, minced,

¹⁄₄ cup chopped olives,

1 cup Mayonnaise,

1 cup chopped celery,

2 tablespoons chopped pimento,

¹⁄₂ cup French dressing.

Marinate shrimp in French dressing; drain, add celery, olives and pimento. Mix with Mayonnaise and fill tomato cases, putting a teaspoon Mayonnaise on each. Serve on leaf of head lettuce.