Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Cooked, drained, and cooled elbow macaroni |
| 2 cups | Small shrimp, cooked, peeled, and deveined |
| 4 \N | Hard-boiled eggs, chopped |
| ½ cup | Chopped onion |
| ¼ cup | Chopped celery |
| ½ cup | Chopped black olives |
| ½ cup | Chopped dill pickles |
| 1 cup | Mayonnaise |
| 2 tablespoons | Olive oil |
| \N \N | Louisiana hot sauce to taste |
| 1 teaspoon | Fresh lemon juice |
| 2 teaspoons | Worcestershire sauce |
| 1 tablespoon | Prepared mustard |
| ½ cup | Catsup |
in a large mixing bowl, combine the eggs, onions,celery,olives, and pickles, then add the shrimp and macaroni and toss lightly. in a small bowl, whisk together the remaining ingredients. pour over the macaroni mixture and mix well. cover and let marinate at least 2 hours in the refrigerator before serving.
yields 6 to 10 servings
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Donna Partigianoni <donna@...> on Mar 08, 1997.