Seafood Rice Salad

1 pkg (8 oz) frozen cooked shrimp
1 can (6 to 7 oz) tuna, drained
3 cups cooked rice, cooled
1/2 cup each finely chopped onions and sweet pickles
1-1/2 cups thinly sliced celery
1/4 cup diced pimientos
3 hard-cooked eggs, chopped
1 tbs lemon juice
1 cup mayonnaise

Combine all ingredients and toss lightly. Season to taste. Chill. Serve on salad greens and garnish with tomato wedges, if desired.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana