|Shrimp||1 Pound, cooked and cleaned|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Hard cooked eggs||2 , chopped|
|Mayonnaise||2⁄3 Cup (10.67 tbs)|
|Bon appetit||1 Teaspoon|
|Tarragon leaves||1⁄4 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Cayenne pepper/Red pepper||1 Dash|
1) Keep about 6 shrimps aside for garnish and cut the remaining into bite-size pieces.
2) Add the eggs and celery.
3) Combine together all the remaining ingredients and spoon the mixture over the shrimp.
4) Gently mix together the contents.
5) Chill the salad.
6) Serve the salad chilled as an appetizer. Place on a chilled, decorative salad plate and serve after garnishing with whole shrimp and lemon slices.