For an elegant presentation, serve in
Pineapple Shrimp Salad
1 lb. peeled, deveined and cooked shrimp, chopped
1/2 C. chopped celery
3 hard-boiled eggs, peeled and chopped
1/2 C. shredded carrots
1/3 C. chopped green bell peppers
1 C. chopped walnuts
1/3 C. drained crushed pineapple
1/3 C. chopped onions
1/2 C. mayonnaise
1/2 C. sour cream
1 t. sugar
salt and cayenne pepper, to taste
In a nonreactive bowl, combine all ingredients. Chill until ready to serve.
Makes 6 cups.