Adapted from a recipe by Paula Deen.
Yields about 4 servings.
1 pound cooked shrimp, peeled and de-veined, chopped
3 hard boiled eggs, chopped
3 celery stalks, finely chopped
1/2 cup mayonnaise
salt and pepper
Old Bay seasoning
Paula Deen's Silly Salt
Celery salt
red leaf lettuce
4 hoagie rolls
Wash and spin the lettuce.
Pat the shrimp dry.
Chop the first 3 ingredients. Put in a bowl and stir in the mayonnaise.
Sprinkle with the seasonings to taste.
Stir well.
Lightly toast the rolls.
Cut open and spread additional mayonnaise on each side.
Put some lettuce in each roll and heap the shrimp mixture on top.