1 pound bay shrimp, cooked
lemon juice
2 cups celery, chopped
4 egg, boiled
1 4 ounce chopped black olive
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
Serving Size : 6
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.