Shrimp 'n Shells Salad
1 box small shells, cooked, drained & cooled
1 pound medium shrimp
4 hard boiled eggs, chopped
1/2 cup chopped yellow onion
1/4 cup chopped celery
1/2 cup chopped black olives
(plus 1/4 c. SLICED for presentation)
1/2 cup chopped dill pickles
1 cup mayo
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup catsup
Cajun Boil blend
Chili sauce to taste (1-2 TBL.)
Prepare shrimp by boiling 3 quarts water, then adding the Shrimp boil.
Boil a minute or so, then add shrimp and cook till pink. Drain shrimp and allow to cool.
Peel shrimp and chop, not too finely, reserving
8 - 10 shrimps whole for presentation.
In a large mixing bowl, combine the first 7 ingredients.
Using the remainder of the ingredients whisk together to make a
dressing. Mix in with other ingredients. Allow to marinate in
fridge a couple of hours for flavors to blend.