Shrimp dip

While living in Nevada, I came upon some old cookbooks from the 1970's. This recipe is from Theresa Hayes. This is a quick appetizer that taste really good.






2 (5oz) cans of baby shrimp
1/2 cup Mayo
1/2 cup sour cream
1/2 small onion, minced
salt and pepper to taste

Rinse shrimp under cold water in a colander. Press out extra water. Place shrimp in bowl and break up with fingers. Separately mix remaining ingredients and add to shrimp. Chill 4-6 hours.