Shrimp Salad

• Water
• Salt to taste
• 1 lemon wedge
• Cayenne pepper
• 3 tb

Fill a 5-quart stockpot three-fourths full with water. Add salt, lemon wedge, cayenne pepper, and crab boil; bring to boil. Wash shrimp and add to boiling mixture. Boil shrimp for 10 minutes. Drain off water and let cool. Peel and devein shrimp. Cut shrimp into pieces. Toss shrimp with eggs, celery, oil, vinegar, parsley, and olives. Let chill for about 1 hour. Serve on lettuce leaf and garnish