John's Seafood Salad

 John’s seafood salad

2 pounds imitation crab meat (fiesta delmar, brand with best flavor)

1 or 2 pounds salad shrimp (100 - 200 count)

1 cole slaw (16 ounces fresh salad)

½ medium onion, chopped finely

2 or 3 celery ribs, chopped finely

1 package salad macaroni (16 ounces) cooked

1 pinch thyme

Salt and pepper to taste

1 bottle mayonnaise, 32 ounce (best foods is best to use)

Mix all ingredients in a large bowl or container. Makes a little over a gallon

COOK SHRIMP:

To cook shrimp if raw,

      2 or 3 quart saucepan

      1 lemon, cut in half

      1 tablespoon pickling spice

      Salt

Bring water in a pan to a boil, squeeze lemon from both halves into water and add the halves to the water. Using a coffee filter, put the pickling spice in the filter and fold the filter so the spices can’t fall out, staple the filter so it stays together. Drop into boiling water. Add salt. Let water come to a full boil for a minute. Add shrimp. The water will stop boiling. Let water come back to a full boil. Boil one or two minutes and remove from heat, cool shrimp by running cold water over them. If you don’t cool them, or cook them too long they will be rubbery. Remember to peel shells and remove sand tracks if needed before using.