3 large green peppers
3 cans (4 1/2 oz each) shrimp, chilled
1 cup chopped celery
1/4 cup mayonnaise or salad dressing
2 tbsp. sweet pickle relish, drained
1 tsp. onion flakes
Salt and pepper

Cut green peppers crosswise in half; remove seeds and membranes. Wash insides and outsides; pat dry. Drain shrimp, rinse with cold water and drain again. Mix with remaining ingredients. Spoon salad into pepper shells.

6 servings