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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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