Friday, July 17, 2015

Shrimp Macaroni Salad

"I made this salad  for our 4th of July barbecue and it was so delicious!  It is a perfect salad to serve alongside ribs, burgers or anything else your cooking up this Summer."

1-(16 ounce) package of elbow macaroni; cooked according to package directions, drained and rinsed in cold water
1-1/2 pounds of shrimp; cooked, peeled and de-veined
1/2 cup minced celery (use the inner stalks and leaves which are more tender and flavorful)
1/3 cup chopped fresh parsley
1/2 cup chopped scallions
1/4 cup minced shallot
1-(4 ounce) jar pimentos, un-drained
1/2 cup chopped bread and butter pickles
1-1/2 cups mayonnaise
1/2 cup sour cream
2 Tablespoons pickle juice (from bread and butter pickles)
1 Tablespoon Worcestershire sauce
1 Tablespoon red wine vinegar
1 teaspoon seasoned salt (like Lawry's)
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper

In a large serving bowl, stir all ingredients until completely combined.  Refrigerate for 2 hours before serving.  ENJOY!   

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