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Shrimp Salad


  • 2 tall cans of shrimp
  • lettuce
  • 1 green pepper
  • 1 onion, chopped very fine
  • 1/2 cup of mayonnaise dressing


Open the cans of shrimp and then drain and wash under cold water. Now shred the coarse green outside leaves of lettuce very fine. Measure two cups and place in a bowl and add green pepper, onion, and mayonnaise dressing. Mix well and then fill into a nest of crisp lettuce leaves. Lay the shrimp on top and mask with mayonnaise. Garnish with two hard-boiled eggs into quarters.


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Mrs. Wilson's Cook Book (1920).

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