|Cooked shrimp||2 Pound, peeled and deveined|
|Cream of mushroom soup||2 Can (20 oz)|
|Mayonnaise||1 Cup (16 tbs)|
|Chopped pimentos||2 Ounce, drained (1 Jar)|
|Garlic||1 Clove (5 gm), minced|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||2 Teaspoon|
|Hard cooked eggs||2 , diced|
|Fine bread crumbs||1⁄4 Cup (4 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
Combine the shrimp, cream of mushroom soup, mayonnaise, pimentos, garlic, red wine vinegar, Worcestershire sauce, hard-cooked eggs, salt and pepper in a bowl and mix well.
Spoon into a greased 3 quart baking dish.
Sprinkle with bread crumbs, slivered almonds and paprika.
Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly.
Serve over rice.