Sunny Shrimp Salad
- 1 (7 1/2 oz.) pkg. macaroni and cheese
- 1-1 1/2 lbs. of med. shrimp
- deveined
- shelled and cooked
- 1/4 C. low fat or skim milk
- 1/4 C. butter or margarine
- 1/2 C. low fat or fat free mayo
- 2 tbsp. Dijon mustard
- 4 hard cooked eggs
- 1/2 C. black olives
- 1/2 zucchini
- chopped
- 1/2 C. celery
- chopped
- 2 plum tomatoes
- chopped
- 2 tsp. onion
- chopped
- pinch of salt and pepper to taste and parsley for top.
- Prepare macaroni and cheese as directed with milk and butter. Place in a large bowl and chill. Cut 1 lb. shrimp in half and add all remaining ingredients together. Mix with the macaroni well(adjust for your consistency pleasure), sprinkle with parsley and top with remaining shrimp.
macaroni, shrimp, milk, butter, mayo, mustard, eggs, black olives, zucchini, celery, tomatoes, onion, salt
Taken from www.epicurious.com/recipes/member/views/sunny-shrimp-salad-1206081 (may not work)