Shrimp and Egg Salad

Shrimp and Egg Salad 1 pound of seasoned, cooked shrimp 3 boiled eggs 1 stalk of celery, chopped 1 whole green onion, sliced 3 tablespoons mayonnaise Kosher salt and freshly cracked black pepper, or lemon pepper, to taste Rough chop the shrimp and place into a medium sized bowl. Peel and chop eggs, add to shrimp. Add the celery and green onion. Taste, season with salt and pepper and mix well. Add additional mayo if needed, and adjust seasoning as needed. Cover and refrigerate to let the flavors all meld together. Serve as a sandwich spread on fresh bread, as a spread on saltines, center a scoop on a bed of mixed baby greens, surrounded by chunks of fresh garden tomato, or just stuff the insides of a nice fat tomato. Yummy! Shrimp Seasoning Note: If you're using precooked or raw frozen shrimp, melt a tablespoon of butter in a skillet and add the thawed shrimp. Saute until the shrimp turns pink, or if already cooked, just to warm through. Sprinkle with some Slap Ya Mama or other Cajun/Creole seasoning and a bit of Old Bay seasoning to give it a bit of flavor punch. Variation: Add a tablespoon of pesto in with mayonnaise. For southern shrimp roll sandwiches, omit the boiled egg and serve on soft po'boy rolls.