Jan­ice’s Cold Sum­mer Shrimp Salad

(serves 6 as a main course for lun­cheon or a late supper)

1 1/2 lb cooked large shrimp, tails removed, cut in thirds
1 1/2 cups cel­ery, chopped fine
1/2 red pep­per, cut fine
tiny bit of shal­lot, minced
1 cup mayonnaise
1 tbsp Worces­ter­shire sauce
squeeze of lemon juice (plus the squeezed bit stirred through the salad)
1 tsp salt
dash Tabasco
hand­ful chopped chives

Serve sur­round­ed with endive, sprin­kled with chives, very cold.