From Meps’ Dad, Henry Schulte, who got it from his mother, Freda.

1 lb medium shrimp, cooked and peeled (if you use large shrimp, cut them in half)
4 hard-boiled eggs, chopped
1/2 sweet (Vidalia) onion, diced finely
3 oz green pimiento-stuffed olives (whole)
1/2 C diced celery or water chestnuts
2 heaping T mayonnaise
Salt to taste

Combine the shrimp, eggs, onion, olives, and celery or water chestnuts, and mayonnaise. Add salt. Sprinkle paprika liberally over the top.

Serve over shredded lettuce with crackers.

Alternate version from Mom Schulte: Use black olives instead of green