Recipe: Shrimp and Potato Salad

SHRIMP AND POTATO SALAD

2 medium potatoes
6 cups water
2 pounds unpeeled, medium size fresh shrimp
1/2 cup finely chopped green onions
4 celery stalks, finely chopped
4 large hard cooked eggs
1/2 cup mayonnaise
2 Tbsp. prepared mustard
1/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. hot sauce

1) Cube potatoes, and place in a saucepan; add enough water to cover, and bring to a boil over medium-high heat. Cook 6-7 minutes or until tender. Drain and place in a large bowl; cool.

2) Bring 6 cups water to a boil in saucepan; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain shrimp, and rinse with cold water.

3) Peel and devein shrimp. Coarsely chop shrimp, if desired. Add shrimp, green onions, and celery to potato.

4) Chop egg whites, and add to shrimp mixture. Mash egg yolks; stir in mayonnaise and mustard. Add mayonnaise mixture, salt, pepper, and hot sauce to shrimp mixture, tossing gently to coat; chill.

5) Serve on lettuce leaves with fresh fruit and tomato wedges.

Yield: 6-8 servings.