Michael Belisle’s Shrimp and
Pasta Salad
1 pound medium shrimp, peeled,
deveined, and boiled just until pink
1 pkg. med or large shell macaroni
(16 oz.) cooked according to
package directions
2-3 boiled eggs, sliced or coarsely
chopped
2-3 chopped green onions including
tops
1 cup green grapes, halved
2-3 ribs celery, chopped
3/4 cup mayonnaise (Hellman’s)
1 tablespoon dried dillweed
1/2 tablespoon lemon pepper
seasoning
salt and pepper to taste
Combine the boiled and peeled
shrimp, cooked pasta, chopped eggs,
grapes, chopped celery, chopped
onions, dill and spices. Stir in
mayonnaise to moisten. Add more if
needed. Chill overnight. Serves 8.