Macaroni Shrimp Salad

[marti]

Macaroni Shrimp Salad



This dish is great to bring to summer potlucks or backyard barbecues.



Add thin slices of avocado or tomato wedges for a colorful touch.



4 1/2 cups water

1 lb. unpeeled, med., fresh shrimp

1 1/2 cups cooked elbow macaroni

1 cup frozen peas, thawed

2 hard cooked eggs, chopped

1 med., bell pepper, chopped

1/2 cup chopped pimento

1 tbsp. chopped onion

1/4 cup lite sour cream

1/2 cup lite mayonnaise

1/2 tsp. salt

1/8 tsp. pepper



Bring the water to a boil. Add shrimp, and cook 3-5 mins. Drain well, and rinse with cold water. Chill.



Peel and devein shrimp.



In a large bowl, combine he shrimp and all ingredients, except the mayonnaise, salt, and pepper. Toss well.



Whisk together mayonnaise, salt, and pepper, and pour over shrimp mixture, tossing gently. Chill.



Spoon the salad onto lettuce leaves, and sprinkle with paprika to serve.



Makes 6 servings