Recipe of the Week: Shrimp Potato Salad

Submitted by Marilyn Penney Welch of Cary

Shrimp Potato Salad

Serves 6-8

1 pound shrimp, cooked and shelled

2 pounds store-bought mayonnaise-based potato salad

3 hard-boiled eggs

1 medium cucumber, diced and peeled

1 large can peas, drained

Paprika, to garnish

Serve with lettuce, tomatoes and olives

Mix everything together but the garnish and arrange on a bed of lettuce. Top with paprika. Serve with lettuce, olives and tomatoes.

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