Shrimp Salad

This recipe is a family favorite. You can find it at many of our family gatherings. The recipe originated from my Grandmother's neighbor, Marilyn. Then my mother adapted it slightly by adding the dill weed and celery to the recipe. I definitely think that the dill weed makes this salad fabulous. We do have some kids in the family that don't like shrimp so we even leave some of the salad with the shrimp and it's still delicious.



Shrimp Salad

2 1/2 cup salad macaroni, uncooked (I like to use the small shells)
3 qt of boiling water
1 tsp butter

Cook macaroni in boiling water along with butter according to package directions until tender. Drain and add to a large bowl. Mix in the following ingredients:

1 tsp. vinegar
1/2 tsp. garlic salt
1/2 tsp. onion salt
a dash of celery salt

Refrigerate mixture for several hours or overnight. Before serving mix in the following:

1-3 green onion, chopped (I just do one big one)
3 hard boiled eggs, chopped
2 cans of shrimp or 6-8 oz of small fully cooked frozen shrimp thawed according to package directions (I like to use the frozen, then you have nice big pieces of shrimp!)
1 rib of celery, diced fine
1 cup of mayonnaise
dill weed (I just sprinkle it in and mix until it looks nice and evenly distributed throughout the salad. It's at least 1 tsp.)
a little milk to make the mixture nice and smooth ( once you add the ingredients you'll need a little milk just to help smooth the mayo out. I would say at least 1/8 of a cup but no more than 1/4 of a cup)

Sprinkle with additional dill weed for garnish.

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