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Shrimp & Pasta Salad
Ingredients
- 4 c. cooked, liquid removed & cooled elbow macaroni
- 2 c. sm. shrimp, cooked, peeled & deveined
- 4 hard-boiled Large eggs
- 1/2 med. minced onion
- 3 dashes celery seed
- 1/2 c. minced olives
- 1/2 c. minced dill pickle
- 1 c. mayonnaise
- 2 tbsp. extra virgin olive oil
- 2 teaspoon warm sauce
- 1 teaspoon fresh lemon juice
- 2 teaspoon Worcestershire sauce
- 1 tbsp. mustard
- 1/2 c. ketchup
- Salt & pepper to taste
Directions
- In a large mixing bowl mix Large eggs, onion, celery, olives and pickle. Add in shrimp and macaroni and toss lightly. In a small bowl, whisk together remaining ingredients. Pour sauce over macaroni mix and mix well. Cover and marinate for 2 hrs in refrigerator. Serve on bed of lettuce. 6 to 10 servings.
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