Shrimp Salad

1 lb. shrimp, peeled, deveined and cooked
1 cup chopped celery
1 large carrot, chopped
1/4 cup green onion, chopped (white and green tops)
2 hard boiled eggs, chopped
1/2 cup mayonnaise
salt & pepper to taste

In a large bowl combine all ingredients.  Chill until ready to serve.

Comment:  I found this recipe in an allrecipes booklet.  I made just a couple of changes.  I chopped my carrot instead of shredding it.  I used only 1/4 cup of chopped green onions instead of 1/2 cup of regular.  And I decreased the mayonnaise from 3/4 cup to 1/2 cup and could probably have cut that down to about 1/4 so I recommend adding the mayo a little at a time.  I wasn't sure that I would like this.  I simply couldn't imagine mayo and shrimp but some people do dip their shrimp in tartar sauce which has mayo as an ingredient.  I wasn't sure about the boiled eggs and shrimp but used them anyway.  What I found when making this dish was 1 - you can taste each ingredient individually which makes it unique.  2 - it's a perfect light meal served on a bed of lettuce with crackers.  3 - this dish is simply delicious!

Shrimp Salad

2 1/2 cups macaroni (low carb)
2 Tbsp. Dijonnaise mustard
2 large eggs (boiled)
2 stalks celery (diced)
2 lbs. shrimp, cleaned, boiled, cut into pieces
3 Tbsp. lemon juice
4 Tbsp. mayonnaise (low fat)
1/2 tsp. salt
1/2 tsp. white pepper
1 tsp. onion powder
1 tsp. garlic powder

Cook macaroni according to package, drain and cool.  In a large bowl combine all ingredients tossing to mix well.  May be served warm or chilled. 

Comments:  This recipe came from an author friend of mine Lawrence Johnson, Sr. - The Budget Gourmet.  Larry has written 4 novels, so far, Escape 2 Earth, Terror on Telderan, Planet of Doom and Return 2 Earth.  As well as being an author he holds a cooking class for healthier eating.  This is one of his recipes.  When I made this dish I did, of course, make a change or should I say an addition.  I added about 1 tsp. of horseradish which made a great dish even greater.  This is also a dish you can tone down or spice up.  I cut the garlic and onion powders down to 1/2 tsp. each and did ad an extra Tbsp. of mayo.  Plus I used penna pasta instead of elbow, for no real reason.  This would also be good with a sprinkle of Old Bay.  Think With Your Taste Buds when playing with this recipe.