PROMERSBERGER FAMILY RECIPES
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SHRIMP SALAD

DRESSING 1-1/4 cup Mayonnaise 2 tsp dijon mustard 2 tsp ketchup 1/4 tsp worcestershire sauce 1 tsp salt 1 pinch cayenne pepper 1 tsp lemon juice 1/3 cup Chopped dill SALAD 12 oz pkg small pasta shells (3 cups uncooked) 1 lb small shrimp, cooked, peeled, deveined 1/2 cup red bell pepper, diced 3/4 cup celery, diced

DRESSING-Whisk together until thoroughly combined. Refrigerate. SALAD-Bring a pot of salted water to a boil and stir in the pasta shells; cook until tender (8 to 10 minutes). Drain and rinse with cold water to cool pasta slightly, drain again. Transfer to a large bowl. Toss shrimp with pasta then add remaining ingredients and dressing. Mix thoroughly. Cover and chill before serving.