10 Jul 2009
|Cooked shrimp||1 1⁄2 Cup (24 tbs), sliced in half lengthwise|
|Diced cooked potatoes||1⁄2 Cup (8 tbs)|
|Hard-cooked eggs||2 , sliced|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Chili powder||1⁄2 Teaspoon|
Combine all ingredients, except lettuce and lemon wedges, and stir gently until evenly mixed and coated with dressing.
Refrigerate at least 1 hour before serving.
When ready to serve, place on lettuce leaves.
Serve with lemon wedges.
Shrimp Salad Recipe