| Ingredients: |
- 4 cup Cooked, drained, and cooled elbow macaroni
- 2 cup Small shrimp, cooked, peeled, and deveined
- 4 Hard-boiled eggs, chopped
- 1/2 cup Chopped onion
- 1/4 cup Chopped celery
- 1/2 cup Chopped black olives
- 1/2 cup Chopped dill pickles
- 1 cup Mayonnaise
- 2 Tbs Olive oil
- Louisiana hot sauce to taste
- 1 tsp Fresh lemon juice
- 2 tsp Worcestershire sauce
- 1 Tbs Prepared mustard
- 1/2 cup Catsup
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| Directions: |
- in a large mixing bowl, combine the eggs, onions,celery,olives, and pickles, then add the shrimp and macaroni and toss lightly. in a small bowl, whisk together the remaining ingredients. pour over the macaroni mixture and mix well. cover and let marinate at least 2 hours in the refrigerator before serving.
- yields 6 to 10 servings
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