• 1¹/₂ pounds cooked shrimp, shelled, deveined, and chilled
• 1  firm ripe tomato, peeled and diced
• ¹/₄ cup thinly sliced green onions with tops
• ¹/₄ cup thinly sliced celery
• ¹/₂ cup lime juice
• 1¹/₂ teaspoons salt
• 2 to 3 teaspoons soy sauce
• ¹/₄ teaspoon Worcestershire sauce
• ¹/₂ clove garlic, minced
• Leaf lettuce

1. Dice chilled shrimp into a bowl and combine with tomato, green onion, celery, lime juice, salt, soy sauce, Worcester shire sauce, and garlic; toss lightly to mix well. Chill, covered, about 8 hours, or overnight.
2. Serve very cold on cocktail sea shells lined with leaf lettuce.

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