• 1/2 lb. "Matane" gulf shrimp, cooked, shelled (leave whole if you are using the smaller variety or cut into smaller pieces if using larger types of shrimps)
• 1 avocado, peeled and cut into bite size pieces
• 1 stalk celeri, chopped
• 1 potato, cooked, peeled, and cut into bite size pieces
• 1 tomato, cut into eights, then each 1/8 into 4 pieces crosswise

D ress ing:

• 2 green onions, chopped
• 2 sour gherkins chopped (*)
• 1 tsp capers, chopped (*)
• 3 tbsp olive oil
• juice of 1/2 lemon
• 1/4 tsp horseradish (*)
• 1/8 tsp anchovy paste (*)
• 1/4 tsp mustard (*)
• approx. 2 tbsp mayonnaise
• Salt & pepper to taste

(*: or adjust more or less to your taste)