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1 bag salad macaroni
4 eggs (hard boiled)
3-4 cans deveined shrimp
1 tomato, finely chopped
1 1/2 c. chopped green onion
2 c. chopped celery
1 jar mayonnaise

Cook macaroni according to package directions for firmness (mayonnaise will soften them). In a large bowl, mix all chopped ingredients.

Rinse and drain shrimp. Chop up 3 of the hard boiled eggs. Save one for decoration on top of finished salad. Add cooked macaroni and mix well.

Add about half jar mayonnaise and shrimp, mix. Cover and put in refrigerator overnight.

Right before serving, add more mayonnaise to taste. Salt and pepper if desired. Slice remaining egg. Arrange on top and sprinkle with paprika.

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