2 lbs. Shrimp (Peeled and devein)
2 tablespoons minced garlic
3 tablespoons butter
Sauté shrimp in
butter and garlic.
Let shrimp cool then
chop into small pieces
And drain off the
juices.
3 tablespoons of mayonnaise
1 tablespoon of
yellow mustard
2 tablespoons brown
spicy mustard
1 tablespoon of
Worcestershire sauce
2 tablespoons diced
dill pickle
2 tablespoons sweet
pickle relish
1 teaspoon of juice
from sweet pickle relish
1/4 cup chopped celery
1/4 cup chopped onion
1/2 cup chopped bell
pepper (bell pepper may be
substituted with
jalapeno pepper)
1/2 teaspoon cayenne
pepper
1/2 teaspoon celery
salt
1/2 teaspoon black
pepper
1/2 teaspoon rubbed
sage
1/4 teaspoon salt
Mix the above
ingredients in medium bowl then add chopped meats.
Note: Meats other
then shrimp may be used.
Meat Suggestions
are,
Chicken, Smoke Ham,
Honey Cured Ham, Tuna,
Roast Beef, Smoked Salmon
and Corned Beef.
All meats other then
should be chopped into
approximately 1/2 in
cubes, shrimp should be chopped
randomly.
Recipe by Claude Phagan