Shrimply Delicious Shrimp Salad

I ran across this recipe in an AllRecipes magazine while at the dentist's office.  I've never made a shrimp salad with egg in it and this recipe looked so easy, having just a handful of ingredients.

Yes, it was easy.  But it was also delicious.  I think the egg lends of bit of creamy sweetness to the other ingredients and it just all comes together wonderfully. 

I had roasted a pound of shrimp last week (shrimp tossed with olive oil and black pepper roasted in a 425F degree oven for 4-7 minutes, depending on size) to use with the previously posted shrimp salad recipe and had these leftover.  They were the smaller 40/50s, I believe, and were perfect.  Use any sized shrimp you like....it'll all be good.

SHRIMPLY DELICIOUS SHRIMP SALAD (4-6 servings)

1 pound large peeled and deveined cooked shrimp
1 cup chopped celery
1 large carrot, shredded
1/2 cup chopped sweet onion
2 hard-cooked eggs, chopped
3/4 cup mayo
S&P to taste
Lettuce leaf or shredded lettuce to plate, optional
Alfalfa sprouts for garnish, optional

In a large bowl, gently toss the shrimp, celery, onion, carrot, eggs, and mayo.  Season with S&P.  Chill until ready to serve.  If desired, served on a bed of lettuce and garnish with sprouts.

Recipe Source:  www.allrecipes.com/shrimp-salad
Reader's Suggestions:
* Cut mayo half and half with sour cream.  Give it a squeeze of lemon and a few shakes of dill.
* If using larger shrimp, cut into bite-sized pieces.
* Use as an appetizer scooped onto cucumber rounds.