Shrimp Salad
By Phyllis
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Ingredients
- 12 ounces vermiculli cooked and drained
- 4 T olive oil
- 3 T lemon juice
- 2 teasp. accent
- 2 cups Hellmans Mayo
- 2 lbs.cooked shrimp
- 1 bell pepper chopped green
- 1 cup chopped celery
- 1/2 cup chopped green onions
- 1 4 ounce jar pimento
- 1 8 ounce can chopped ripe olives
- 1 5 ounce can sliced water chestnuts
- Salt & pepper
Details
Preparation
Step 1
Combine pasta, ollive oil lemon and accent. Refrigerate overnight, then add rest. Also good without shrimp.
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