Based on a recipe from the kitchen of Karen Flessner
Makes 24+ servings

Ingredients:
12 oz frozen baby shrimp, (cooked)
4 hard boiled eggs, chopped fine
2 green onions, finely sliced
2 ribs celery, very finely diced
1/2 cup mayonnaise
1/4 cup sugar
1 Tbsp salad mustard
24+ Tortilla Scoops

Directions:
1. Thaw the shrimp according to label instructions
2. Combine mayonnaise, sugar, and mustard in a medium bowl
3. Fold in the eggs, onion, and celery
4. Spoon salad mixture into scoops
5. Top each scoop with a shrimp
6. Cover and chill until ready to serve

Also called Shrimp In A Boat, the inspiration for this appetizer was a shrimp salad that dates back to the early 1970s when our next door neighbor, Karen, introduced us to this at a gathering of our families. She served it as a dip with snack crackers on the side, which is still a favorite with our family. This deliciousness can also be elevated to bite-size morsels served in tortilla cups, as we show here, or on crackers, croutons, or any other vessel that is available.