–shrimp (ready cooked, thawed from frozen, tail-off, shelled, deveined; about 25 or 30 medium)
–celery (2 stalks, chopped)
–green onions (3 stalks, finely chopped)
–sweet pickle relish (1 tablespoon, bottled)
–capers (1 tablespoon, bottled)
–Italian salad dressing (3 tablespoons, more to taste, bottled; I used Olive Garden Signature)
–salt (to taste)
1 – Place shrimp, celery, green onions, sweet pickle relish, capers, and Italian salad dressing in a small mixing bowl. Fold all together gently. Refrigerator for at least 2 hours before serving.
2 – Serve the salad chilled.
–adapted from the Trinity Cookbook (Church of the Holy Trinity, Vicksburg, Mississippi).