Shrimp Salad - cooking recipe

Ingredients

2 qt. shrimp, shelled and deveined
2 hard-boiled eggs, finely chopped
1 medium bell pepper, finely chopped
1 medium onion, finely chopped
3/4 c. finely chopped celery
1 tsp. celery seed
salt and pepper to taste
1 tsp. lemon juice
1/2 to 3/4 c. mayonnaise
3 to 4 drops Tabasco sauce

Preparation

Place prepared shrimp in 2 quarts of rapidly boiling salted water; cook 4 to 6 minutes.
Drain and cool.
Cut each shrimp into 3 to 5 pieces, depending on original size.
Add other ingredients, mixing well.
Refrigerate 3 to 4 hours before serving.
Yield: 6 to 8 servings.