Shrimp And Egg Salad

A Pound Of Cooked Shrimp Cut Into About 1/2 Inch Pieces

A Diced Hard Cooked Egg

A Minced Garlic Clove

The Juice Of 1/2 Lime

1/3 Cup Of Mayonnaise

Two Teaspoons Of Frank’s Louisiana Hot Sauce

A Tablespoon Of Finely Chopped Italian Parsley

A Tablespoon Of Finely Chopped Scallions

Sea Salt (To Taste)

Into a mixing bowl, add the lime juice, the hot sauce, the garlic, and the mayonnaise. Whisk until well blended. Taste and add sea salt, as desired.

Add the shrimp, the hard cooked egg pieces, the parsley, and the scallions to the dressing. Fold all of the ingredients together. Taste again and add more sea salt and/or hot sauce to your liking.