Sallie’s Seafood Salad

• 1 pound medium shrimp
• 1 stalk celery, diced
• ½ small onion, diced

In a pot half filled with salted water, boil the shrimp until pink, then 1 to 2 minutes longer. Drain the shrimp and allow to cool, then peel and devein. In a bowl, combine the celery, onion, bell pepper, garlic, sweet pickle, mustard, and thyme. Add the shrimp, crabmeat, and eggs. Combine gently, adding mayonnaise to reach the desired texture. Chill and serve on a bed of lettuce.