1 1/4 lbs cooked small or medium shrimp, peeled and well drained
2 - 3 large or 3 - 4 medium tomatoes seeded and chopped
2 - 4 green onions chopped
1 - 2 stalks celery chopped
1/2 small bunch of Italian parsley chopped
16 oz. container large curd cottage cheese (New England doesn't seem to like large curd, so use small)
1/2 cup mayo
1/4 - 1/2 teaspoon celery salt (go easy on the celery salt... the mayo and cottage cheese are salty)
1 teaspoon dried dill
ground pepper to taste
Combine, cover and chill.
Note: It is important to remove the seeds and all the jelly-like bits from the tomatoes and to dry the shrimp so that the salad doesn’t have too much moisture.