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      Title: Low-Fat Shrimp Salad
 Categories: low-cal, salads, seafood
      Yield: 4 servings

      2    eggs; hardboiled,chopped
      1    can water chestnuts*
    3/4 c  kraft non-fat mayo
      1 lb shrimp; cooked
      2 tb lemon juice
    1/2 c  celery; chopped fine
      1 ts dried dillweed; or curry

  Combine all ingredients, except shrimp. Fold in shrimp gently. Chill       
  thoroughly before serving. Judy Garnett/NC pjxg05a                         
                                                                             

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