|Shrimp||3 Cup (48 tbs), cleaned (Cooked Or Canned)|
|Diced celery||1 Cup (16 tbs)|
|Hard-cooked eggs||4 , chopped|
|Sliced green onions||1⁄3 Cup (5.33 tbs)|
|Chopped dill pickle||1⁄4 Cup (4 tbs)|
|Drained capers||2 Tablespoon|
|Mayonnaise/Salad dressing||1 Cup (16 tbs)|
|Chili sauce||2 Tablespoon|
|Prepared horseradish||2 Teaspoon|
|Vienna bread loaf||1 (About 11X5 Inches)|
|Butter/Margarine||1 Tablespoon, melted|
Reserve a few large shrimp for garnish; cut up remainder.
Combine first 6 ingredients.
Blend mayonnaise and seasonings; add to shrimp mixture and toss lightly.
Meanwhile, cut a large deep wedge out of Vienna loaf to make "boat." Brush the cut surfaces with melted butter.
Place loaf on ungreased baking sheet and toast in moderate oven (350°) for 15 minutes or till lightly browned.
Cool before filling.
Line bread "boat" with lettuce; mound with shrimp salad.
Trim with whole shrimp and "sails" of lemon slices flagged with water cress, if desired.
Pass lemon wedges.
Cut "boat" in 6 to 8 slices.