Summer Shrimp Salad Name: Belinda Hurley Base: Camp Lejeune Recipe: 3 tablespoons mayonnaise 1/8 teaspoon salt 1/8 teaspoon coarsely ground pepper 1 pound cooked deveined shrimp, each cut in half 3 hard-cooked eggs, chopped 1 tablespoon chopped fresh dill Stir together mayonnaise, salt and pepper in medium bowl. Stir in shrimp, eggs, and dill. Cover; refrigerate at least 1 hour. Serve