(serves 6 as a main course for luncheon or a late supper)
1 1/2 lb cooked large shrimp, tails removed, cut in thirds
1 1/2 cups celery, chopped fine
1/2 red pepper, cut fine
tiny bit of shallot, minced
1 cup mayonnaise
1 tbsp Worcestershire sauce
squeeze of lemon juice (plus the squeezed bit stirred through the salad)
1 tsp salt
dash Tabasco
handful chopped chives
Serve surrounded with endive, sprinkled with chives, very cold.
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