Shrimp Salad

1 - 1 1/2 lbs. cold, cooked shrimp
1 C. celery, finely chopped
1 large carrot, shredded
1/2 C. chopped red onion
1 small can sliced black olives
1 small can sliced & diced water chestnuts
1/2 C. light mayo
1/4 C. low fat sour cream
salt & pepper to taste
a few shakes of  "Old Bay" seasoning
a couple of shakes of Cayenne pepper
a few shakes of celery salt

Mix all ingredients together and serve over fresh greens to enjoy a lovely, light meal.

~ Dede Boedeker’s recipe from the Harvest Luncheon