Shrimp Salad

Joby Chapotel

Ingredients:

Salad:

2 lbs macaroni, cooked

2 cups finely chopped onion

4 lbs boiled shrimp, peeled

1 cup finely chopped celery

2 dozen hard-boiled eggs, chopped

2 cups finely chopped black olives

2 cups chopped dill pickle

Dressing:

1 qt mayonnaise

1 tbsp Worcestershire sauce

½ cup olive oil

1 tbsp mustard

2 tbsp Louisiana hot sauce

2 tbsp ketchup

**or**

½ tsp ground red pepper

2 tbsp lemon juice

Directions:

    Cook macaroni, drain and cool. In a large bowl, min macaroni, shrimp, eggs, celery, onions, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice, Worcestershire sauce, and mustard and ketchup. Pour over macaroni and mix well. Refrigerate 1 hour before serving. You might have to make more dressing if salad takes it up.

Serves around 20 depending on how hungry they are.

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