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Shrimp Salad Filling

4 cups water

1 pound unpeeled, fresh medium shrimp

2 1/4 cups finely shredded cabbage

1/2 cup shredded carrots

1/2 cup seed, chopped tomatoes

1/4 cup sliced green onions

1 (8-ounce) can water chestnuts, drained and chopped

1/3 to 1/2 cup mayonnaise

1/4 cup lemon juice

1/4 teaspoon cayenne pepper (optional)

Salt and freshly ground pepper to taste

1. Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel, devein and coarsely chop shrimp.
2. Combine shrimp, cabbage, carrots, tomatoes, green onions and water chestnuts in a large bowl; toss gently. Set aside.
3. Combine remaining ingredients in a small bowl; mixing well. Add mayonnaise mixture to shrimp mixture; toss gently to combine.

Makes 6 servings.