2 cups cooked or canned shrimp, (whole if small, cut up if large)
1 cup sherry wine
2 hard-cooked eggs, yolks and whites separated
1 tablespoon catsup
1 tablespoon sweet pickle relish
1 tablespoon chopped parsley
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 cup mayonnaise (approximate)
Salt and pepper to taste
Combine shrimp and wine in a bow; cover and let stand in refrigerator 1 to 2 hours, stirring occasionally. Meantime, grate egg yolks and whites or force through sieve or ricer. Drain shrimp thoroughly.
Combine shrimp, grated egg whites, catsup, pickle relish, parsley, lemon juice, and Worcestershire sauce; mix lightly but well. Add just enough mayonnaise to moisten mixture nicely; season with salt and pepper. Cover and chill thoroughly.
Just before serving, line each of 6 little baking shells with a leaf of lettuce; spoon shrimp mixture into shells. Sprinkle with paprika. Sere as an appetizer.
Lacking little baking shells, you may use lettuce-lined butter plates or sherbert or champagne glasses.