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Shrimp Salad
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4
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2
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1
box elbow macaroni, cooked, drained & cooled
/2 to 1 pound cooked shrimp, peeled
hard boiled eggs, chopped
/2 cup chopped yellow onion
/4 cup chopped celery
/2 cup chopped black olives
/2 cup chopped dill pickles
cup mayo
tablespoons olive oil
teaspoon fresh lemon juice
teaspoons Worcestershire sauce
tablespoon dijon mustard
/2 cup catsup
Hot sauce to taste
In a large mixing bowl, combine the first 7 ingredients. Using
the remainder of the ingredients whisk together to make a
dressing. Mix in with other ingredients. Allow to marinate in
fridge a couple of hours for flavors to blend.
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Shrimp Salad
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