INGREDIENTS
1 lb. small shrimp, peeled, deveined, and cooked (I buy the frozen, pre-cooked version for quick preparation)
8 ounces elbow macaroni pasta, cooked and rinsed in cold water
¼ cup chopped green onion
1 green bell pepper, diced
2 cups diced celery
1 cup frozen peas, thawed
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon white vinegar
1 teaspoon sugar
2 tablespoons fresh minced dill
½ teaspoon salt
¼ teaspoon pepper
INSTRUCTIONS
Original Recipes: Aunt Bee’s Shrimp and Pasta Salad @ theseasonedmom.com