2 cn Shrimp; 4-1/2 oz ea.

1/2 c Mayonnaise

3/4 c Celery; chopped

2 tb Onion; chopped

2 tb Sweet pickle; chopped

2 Eggs; hard-cooked, chopped

1/8 ts Pepper

6 lg Tomatoes; firm

Celery sticks Carrot sticks Pickle slices Draim shrimp and rinse in cold water; drain again. Reserve 6 whole shrimp for garnish; cut remaining shrimp in half. Combine halved shrimp with next 6 ingredients; chill.

Wash tomatoes and slice off tops; cut almost through into sixths. Place tomatoes on salad plates; spread open and fill with shrimp mixture. Garnish with whole shrimp, celery and carrot sticks, and pickle slices. SOURCE: Southern Living Magazine, June, 1974. Typed for you by Nancy Coleman.