6 hard-cooked H-E-B Eggs, peeled & chopped
1 cup H-E-B Ready, Fresh, Go! Chopped Celery
1 (4 ounce) jar H-E-B harvest Moon Diced Pimientos, rinsed & drained
1/4 - 1/3 cup H-E-B Fresh Catch Cucumber Dill Sauce OR H-E-B Mayonnaise
1 (8 ounce) package Hill Country Fare Frozen Cocktail Shrimp (Tail Off), thawed
6 EACH: lettuce leaves & small tomatoes, cut into 4 wedges
Combine chopped cooked eggs, celery, diced pimientos, mayonnaise, and thawed shrimp in a large mixing bowl and toss to coat. Season to taste with salt and fresh cracked pepper. Cover with plastic wrap and chill for 30 minutes or more.
Before seving, line four salad plates with a lettuce leaf and arrange the four tomato wedges in a flower pattern over the lettuce. Scoop the shrimp salad in the center of each tomato flower and serve.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!