Instructions: Combine water, liquid crab boil & salt in small saucepot, bring to boil, add shrimp and cook for about 10 minutes, or until done. Drain shrimp reserving shrimp stock. Chill shrimp.

In a medium size bowl, combine reserved shrimp stock, lemon juice, mayonnaise, celery, red bell pepper, boiled eggs, salt, black pepper, green onion and parsley.

Fold in chilled shrimp, green onion and parsley. Allow to chill under refrigeration for 30 minutes.

Place scoop of shrimp salad over a bed of assorted greens and garnish with a slice of tomato and veggies.

Yield: 4 Servings

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