½ cup chopped green pepper
¼ cup chopped onion
½ cup chopped almonds
½ cup thinned mayonnaise
3 tomatoes, quartered
6 ripe olives
12 carrot sticks
shredded bib lettuce
Cut avocados in half, seed and peel. Marinate in French dressing and lemon juice. Shred shrimp; add 2 hard-cooked eggs, chopped pimiento; celery; green pepper; onion; almonds and mayonnaise. Mix well and chill. To serve drain avocado halves; place on lettuce; fill with Shrimp Salad. Top with remaining French dressing, garnish with olives, carrot sticks, tomato and egg wedges. Serve with TOWN HOUSE CRACKERS, spread with anchovy paste and broiled 5 minutes at 350° F.