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1 qt Mayonnaise 1 tb Lea & Perrins Worcestershire
1/2 c Olive oil 1 tb Mustard
2 tb Louisiana hot sauce 2 tb Ketchup
2 tb Lemon juice
30 servings
Cook macaroni, drain, and cool. In a large bowl, mix macaroni,
shrimp, eggs, onions, celery, olives, and pickles and toss well.
Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice
Worcestershire sauce, and mustard, and ketchup. Pour over other
ingredients and mix well. Refrigerate 1 hour before serving.
You may have to make more dressing if the salad takes it up.
Serves 30 people for a real picnic or party.
1/2 c Olive oil 1 tb Mustard
2 tb Louisiana hot sauce 2 tb Ketchup
2 tb Lemon juice
30 servings
Cook macaroni, drain, and cool. In a large bowl, mix macaroni,
shrimp, eggs, onions, celery, olives, and pickles and toss well.
Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice
Worcestershire sauce, and mustard, and ketchup. Pour over other
ingredients and mix well. Refrigerate 1 hour before serving.
You may have to make more dressing if the salad takes it up.
Serves 30 people for a real picnic or party.
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