1/2 cup shrimps, cooked and peeled
2 cups cooked potatoes, cubed
1 cup green beans, cooked and cut into 1/2 inch piece
1 cup carrot, cooked and cubed
1 cup violet ube, cooked and diced
2 eggs, hard-boiled for decor
2 tbsp. pickle relish
1 cup pineapple tidbits
1 cup mayonnaise

Blanch shrimps and peel. Slice lenghtwise. Mix vegetables. Add shrimps, pickle relish and pineapple tidbits. Season with salt and sugar. Add mayonnaise and toss. Chill. Serve in bed of green leafy vegetables.