Shrimp Shell Salad

• 1 cup fat-free mayonnaise
• 1/2 cup seafood cocktail sauce
• 1 teaspoon prepared horseradish
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried basil
• 1/4 teaspoon celery seed
• 1/8 teaspoon pepper
• 2 hard-boiled large eggs
• 2 cups cooked small shrimp, divided
• 2 cups cooked small pasta shells
• 3 celery ribs with leaves, chopped
• 3 green onions, thinly sliced
• 5 lettuce leaves

1. For dressing, in a bowl, whisk the first seven ingredients. Cover and refrigerate until chilled. Cut eggs in half; discard yolks or save for another use. Chop egg whites. Set aside 10 shrimp for garnish; chop remaining shrimp.
2. In a bowl, combine the chopped shrimp, pasta, celery, egg whites and green onions. Add dressing and toss to coat. Serve on lettuce. Garnish with reserved shrimp.

mayonnaise, cocktail sauce, horseradish, tarragon, basil, celery, pepper, eggs, shrimp, pasta shells, celery, green onions

Taken from www.tasteofhome.com/recipes/shrimp-shell-salad/ (may not work)