Creamy Shrimp Salad
1 pound bay shrimp, cooked
2 cups celery, chopped
4 eggs, boiled
4 ounce can chopped black olives
1/2 cup chili sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon garlic salt
1/4 teaspoon seasoned salt
1 dash pepper
1 1/2 cups mayonnaise
Chop eggs. Marinate shrimp briefly in lemon juice; drain well.
Combine shrimp, celery and eggs. In another bowl combine olives,
chili sauce, Worcestershire, mustard, salts and pepper. Add olive
mixture to shrimp and toss. Add mayonnaise and toss again lightly.