Shrimp Salad

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.