Shrimp Macaroni Salad

• ¾ lb. cooked, peeled, and cleaned shrimps, fresh or frozen or 3 cans (4½ or 5 oz. each) shrimps
• 2 cups cooked shell macaroni
• 1 cup chopped raw cauliflower
• 1 cup sliced celery
• ¼ cup chopped parsley
• ¼ cup sweet chopped pickles
• ½ cup mayonnaise or salad dressing
• 3 tbsp. garlic French dressing
• 1 tbsp. lemon juice
• 1 tsp. grated onion
• 1 tsp. celery seed
• 1 tsp. salt
• ¼ tsp. pepper
• 1 hard cooked egg, sliced
• Salad greens – lettuce

Thaw frozen shrimps or drain canned shrimps. Rinse canned shrimps with cold water. Cut large shrimps in half. Combine macaroni, cauliflower, celery, parsley, pickle and shrimps. Combine mayonnaise, french dressing, lemon juice, onion and seasonings; mix thoroughly. Add mayonnaise mixture to shrimp mixture and toss lightly; chill. Serve on salad greens-garnish with egg slices. Serves 6