South Of The Border Shrimp Salad

• 1 package Shell Macaroni (8 Ounce Package)
• 1 pound Medium Shrimp, Cooked
• 1 cup Celery, Minced
• 1 whole Bell Pepper , Minced -Your Choice Of Color!
• 2 whole Jalapeno Or Serrano Chili Peppers, Minced With Ribs And Seeds Removed
• 3 Tablespoons Sugar
• 1 teaspoon Champagne Vinegar
• 1 cup Mayonnaise
• 1/2 cups Evaporated Milk
• Salt And Pepper, to taste
• Garlic Powder, To Taste

1. Peel shrimp and boil until done (i.e. when they start to turn pink) OR buy already cooked shrimp from your market. (Make sure they're the medium to large-sized shrimp...not bay shrimp) Refrigerate to cool. After cooled, cut each shrimp in half or thirds.
2. Dice celery, bell pepper and peppers. Set aside. * If you don't like spicy use green onions instead of the hot peppers. But I promise, you will like this so much better with the hot peppers. Give it a try, please!!
3. Prepare macaroni according to package directions. Rinse and set aside.
4. Dressing: combine sugar, vinegar, mayonnaise, milk, salt and pepper and garlic powder.
5. Combine the shrimp, celery, bell pepper, hot peppers (or green onions) and macaroni. Pour the dressing over it, mix, and refrigerate for at least an hour for the ingredients to get all happy. Serve on lettuce or spinach leaves. A delicious and different take on shrimp salad.

shell macaroni, shrimp, celery, bell pepper, serrano chili peppers, sugar, vinegar, mayonnaise, milk, salt, garlic

Taken from tastykitchen.com/recipes/salads/south-of-the-border-shrimp-salad/ (may not work)