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.