Subj: Summertime Shrimp Salad
7 oz. small pasta (elbow macaroni or fancier)
1 lb. medium shrimp, shelled
1/2 C mayonnaise
1/4 C Dijon mustard
6 radishes, sliced thinly
1 small jar artichoke hearts, drained and halved
2 large bell peppers (one green and one yellow is nice), diced
4 large green onions, sliced
1 2 1/2 oz. can chopped pimentoes, drained
2 tsp. freshly ground black pepper
1 15 oz. can asparagus spears, drained
Cook pasta according to package instructions. When done, add shrimp to water and cook
for one minute with pasta. Drain, cool and toss with mayonnaise and mustard. Taste.
Add extra mustard for zip, mayonnaise for creamy. Toss with remaining ingredients
except last three.