Shrimp Salad Supreme

• 20 large shells pasta, cooked ala dente (soft but still firm)
• 2 lb. baby popcorn shrimp, thawed, well drained and squeezed
• 2 stalks celery, diced fine
• 1/2 c. onion (medium-sized), chopped fine
• 1/8 c. Dijon mustard
• 1 1/4 c. mayonnaise
• Belgian endive (as much as needed)
• 5 hard-boiled eggs, cut in half, chopped up (separate whites from yolks)
• 1/2 c. parsley, chopped
• salt and pepper to taste
• 1 head fresh lettuce
• 1 pt. large, fresh mushrooms, washed and sliced
• 1/2 lb. American cheese, cubed
• 1/2 lb. Muenster cheese, cubed
• 1/2 pt. cherry tomatoes
• 1 stalk fresh broccoli, coarsely chopped
• 1/2 head cauliflower, cut into bite size pieces
• 1 c. celery, coarsely diced
• 1 stick hard pepperoni, sliced in thick circles
• 1 bottle Ranch buttermilk dressing

1. Slice head of lettuce into bite size pieces.
2. Place in a large salad bowl.
3. Add other ingredients, including cheese, mushrooms, celery, broccoli, cauliflower, cherry tomatoes and pepperoni.
4. Mix well.

shells pasta, shrimp, stalks celery, onion, mustard, mayonnaise, endive, eggs, parsley, salt, fresh lettuce, fresh mushrooms, american cheese, muenster cheese, cherry tomatoes, broccoli, cauliflower, celery, pepperoni, buttermilk dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271054 (may not work)