Cool Shrimp Salad

When it gets "August hot" around the Nichols' house, this is one of mine and Sandy's favorite dishes. Try it, and let me know what you think!

Shrimp Salad

1 lb. Cooked Shrimp, peeled
2 Tbsp. Pickle Relish (either Sweet or Dill, your choice)
2 Tbsp. Onion, minced
2 Tbsp. Celery, minced
2 Tbsp. Green onions, minced
1 Boiled egg, minced
3 Tbsp. Mayonnaise (see note below)

Rinse shrimp, and pat dry (you don’t want them to be wet, it’ll make the salad soggy)
Cut shrimp into bite-size chunks
Add dry ingredients and toss.

Add 2 Tbsp. mayonnaise gradually. Mix thoroughly.

Note: You may not want to use all 3 tbsp. of the mayonnaise; it just depends how “dry” or how “wet” you want your salad.

Chill and serve cold with crackers and slices of cheese.