Pasta > Seafood > Shrimp Salad >
Shrimp Salad
2 cans (6 oz. each) tiny shrimp, de-veined
2 C cooked elbow macaroni
2 slender stalks of celery, cleaned & sliced small
1 TBS minced sweet onion
1 small can sliced black olives, drained
2 TBS red pimentos
Mayonnaise to taste
Salt & pepper to taste
Dash of garlic pepper
Parsley for garnish (optional)
Cook elbow macaroni according to package directions; drain and set aside. Drain the shrimp, black olives and pimentos. In a bowl, combine the shrimp, celery slices, minced sweet onion, sliced black olives, pimentos and macaroni. Add seasonings to taste. Blend in mayonnaise to taste. I happen to like very little mayo in my salad, but others may prefer a more generous measurement. Chill and serve as is or on a bed of lettuce.
*Shrimp Salad images (C) Shenanchie. Click on image to view larger size in a new window.
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