1. In a medium-size bowl, whisk together 1/3 cup Miracle Whip, 2 tbsp lemon juice, 1 tbsp mustard and 1/2 tsp Old Bay seasoning. Stir in 1 pound coarsely chopped cooked shrimp and 1 cup chopped celery. Line each of 4 soup bowls with 2 cups of baby spinach. On each serving, spoon a fourth of the shrimp salad, 1 hard-cooked egg, cut into wedges, 1/4 cup pickled sliced beets and carrot sticks.