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 and Old Bay 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, pepper and Old Bay; 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.