| Ingredients | | | | Wash your lettuce and either spin dry or paper towel |
| 1 head of Iceberg Lettuce | | | | dry and set aside. (If your lettuce is not dry your salad |
| 3 Romaine Lettuce hearts | | | | will be soggy) |
| 1 medium onion | | | | Prepare your dressing: |
| 1 cup dill pickles slices | | | | Take 2 cups of mayonnaise and mix with one cup of |
| 3 eggs | | | | horseradish mustard. Add one tablespoon of paprika. |
| 2 pounds of shrimp, heads off | | | | Set aside. |
| 4 tablespoons of seafood boil mixture (Zatarains Pro | | | | Put your salad plates in the freezer for 30 minutes to |
| Boil is preferred) | | | | one hour before serving. |
| 4 celery sticks | | | | In a large mixing bowl chop the iceberg and two of the |
| 2 cups of mayonnaise | | | | romaine hearts, saving one heart for plating. |
| 1 cup horseradish mustard | | | | Chop the celery, pickles, and onions and add to the |
| 1 tablespoon of Paprika | | | | lettuce |
| 1 teaspoon of Garlic powder | | | | Take 1/2 of the shrimp and chop into 1/4 in pieces. |
| 1/2 teaspoon of salt | | | | Take the other half and cut each shrimp into thirds. |
| 1/2 teaspoon red pepper | | | | Add to lettuce. |
| Preparation | | | | Chop the eggs and add to mixture. |
| The secret to this salad is you fine chop every | | | | Season with salt, red pepper, and garlic powder |
| ingredient. | | | | DO NOT ADD THE DRESSING UNTIL YOU ARE |
| Boil your eggs and when they are cooled remove the | | | | READY TO SERVE. |
| shell and set aside. | | | | Remove your plates from the freezer. |
| In a separate pot, cook the shrimp with shrimp boil | | | | Take the remaining romaine and use as a base for the |
| mixture. Bring to a boil for 3 minutes. Set aside and let | | | | shrimp salad mix. Add the shrimp salad mixture, sprinkle |
| it cool for at least 5 minutes. Rinse in cold water, peel | | | | with paprika and serve. |
| and set aside. | | | | |