From Paulette Vickery's Recipe Collection

BB: SHRIMP SALAD

fish, salads

1 lb cooked shrimp
1 teaspoon minced garlic
1 cup chopped celery
2 each hard boiled egg whites, chop
1 each sweet pickle, chopped
2 tablespoon nonfat mayonnaise
1/2 teaspoon worcestershire sauce
1 single light salt and pepper

Cut each shrimp into 2 or 3 pieces. Combine all ingredients. Serve on lettuce, or as a stuffing for tomatoes. Per serving: fat 0.8 G, cholesterol 147 MG, fiber 0.3 G, calories 88, 8 percent calories from fat, protein 17 G, carbohydrate 2 G, sodium 294 MG.

Yield: 6 servings




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