Recipe: Aunt Bee’s Shrimp and Pasta Salad

Recipe by: Blair Lonergan, The Seasoned Mom

Editor’s note: For the best results, always use wild-caught shrimp from the warm waters of the Gulf of Mexico and South Atlantic Ocean whenever you prepare shrimp dishes. Be sure to look for wild-caught, Gulf or South Atlantic shrimp and/or product of the U.S.A.

AUNT BEE’S SHRIMP AND PASTA SALAD

INGREDIENTS

1 lb. small shrimp peeled, deveined and cooked (buy froze, pre-cooked shrimp for quick preparation)

8 ounces elbow macaroni pasta cooked and rinsed in cold water

1/4 cup chopped green onions

1 diced green bell pepper

2 cups diced celery

1 cup of thawed frozen peas

1 cup mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon white vinegar

1 teaspoon sugar

2 tablespoons fresh minced dill

1/2 teaspoon salt

1/4 teaspoon pepper

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