5 lbs. shrimp (cooked and diced)
3 cups chopped celery
2 cups chopped pimentos
3 cups chopped parsley
1/2 stick butter
Juice of 3 lemons
In covered skillet, cook celery in butter over low heat for 10
minutes. Add diced shrimp and simmer for 10 more minutes. Remove
from heat and let cool, then refrigerate. When ready to serve, mix
all ingredients together in a large mixing bowl.
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