Instructions: Preparation:
Place 3 lbs. shrimp in the shell into boiling water seasoned with 1 Tbsp.

vinegar and 2 Tbsp. salt. Boil shrimp until the meat draws away from the shell, about 7 minutes.

Drain immediately. Shell and devein the shrimp. Put 1 cup chopped celery, 3 chopped hard-boiled eggs, and 1 tsp. grated onion into a mixing bowl.

Holding the shrimp over the bowl as you work, squeeze them along the deveined back and then tear the shrimp into smaller pieces, allowing their juice to
blend with the other ingredients (I am told this is the real secret to this great shrimp salad). Add 4 TBSP. Durkees Sauce and enough mayonnaise to moisten and bind the ingredients together. Make the salad and store covered in the refrigerator a day in advance of serving, for best flavor.

Serves 6 to
8.

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