SHRIMP & POTATO SALAD
2 cups medium shrimp, peeled and deveined
5 to 6 medium potatoes, peeled and diced
5 to 6 eggs
1/2 medium green bell pepper
1/2 medium red bell pepper
1 stalk celery
1/2 cup sweet pickle relish
1 to 2 teaspoons prepared yellow mustard
1 teaspoon ground thyme or fresh leaves
1/2 teaspoons garlic powder
Hot sauce (optional-if you like it hot!)
1/3 cup to 1/2 cup mayonnaise, to taste
Lettuce or fresh greens, for serving
Add the shrimp to boiling, salted water and cook 2 to 3 minutes (cook too long and they'll get chewy, then mushy).
Boil the diced potatoes separately or in the shrimp water until tender but still firm, 10 to 15 minutes.
Meanwhile, boil the eggs until hard, about 10 to 15 minutes.
Allow all to cool while you dice the peppers and celery.
Dice the eggs and combine all of the remaining ingredients, adding the mayonnaise last,
so you can control the texture of the salad.
Chill and serve over a bed of lettuce or other fresh greens.