2-1/2LB. SHRIMP, 1C. MAYONNAISE, 2 BOILED EGGS, FINELY CHOPPED, 3 GREEN ONIONS, FINELY CHOPPED, SALT AND LEMON PEPPER. PLACE SHRIMP IN A LARGE POT AND COVER WITH WATER, OVER MED.-HIGH HEAT BRING  THE POT TO A BOIL AND COOK THE SHRIMP FOR 4 MINS. REMOVE THE SHRIMP AND LET COOL. PEEL, DEVEIN, REMOVE THE TAILS AND CHOP THE SHRIMP AND PLACE IN A LARGE BOWL. ADD THE MAYONNAISE, EGGS, CELERY(1C. CHOPPED) GREEN ONIONS, AND SALT AND LEMON PEPPER TO TASTE AND MIX WELL.