1 1/2 cups cooked shrimp, sliced in half lengthwise
1/2 cup diced cooked potatoes
2 hard-cooked eggs, sliced
1/2 cup chopped celery
1/4 cup chopped green onions
1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1/2 teaspoon chili powder
Salt to taste
Lettuce leaves
Lemon wedges
1. Combine all ingredients, except lettuce and lemon wedges, and stir gently until evenly mixed and coated with dressing.
2. Refrigerate at least 1 hour before serving.
3. When ready to serve, place on lettuce leaves. Serve with lemon wedges.
6 SERVINGS
Note: Shrimp salad also makes a delicious avocado filling.