16 oz. package elbow macaroni, cooked and drained
24 oz. frozen cooked salad shrimp
16 oz. frozen peas
1 medium onion, chopped
Juice from 1/2 lemon
Optional: Small jar diced pimento
DRESSING
1-3/4 cup mayonnaise
2 Tbsp. sugar
3/4 cup French salad dressing
2 Tbsp. white wine vinegar
1-1/2 tsp. paprika
1 to 2 tsp. garlic powder
In a large bowl, combine cooked macaroni with shrimp, peas, onion, lemon juice, and optional pimento (drained). In a separate bowl, whisk together dressing ingredients. Pour enough over shrimp salad to moisten and save the rest as extra dressing. Cover and refrigerate before serving. Works well on a platter with scoops of shrimp salad on top of lettuce and surrounded by your favorite cut veggies. Makes 16-20 servings.
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