8 oz. very thin spaghetti
1 cucumber, seeded & chopped
1 bunch radishes, sliced
1 bunch scallions, including 1 inch of green tops, sliced
1 lb. med. shrimp, cleaned & cooked, chopped in pieces

DRESSING:

1 c. mayonnaise
1/3 c. milk
1/3 c. bottled cole slaw dressing
2 tsp. Dijon mustard
1 tbsp. red wine vinegar
Juice of 1 lemon
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. freshly ground pepper
1/2 tsp. celery salt
1/8 tsp. basil
1 tbsp. dried parsley

Break spaghetti into quarters. Cook according to package directions with 1 tablespoon oil. Drain. Add remaining ingredients.

DRESSING: Combine dressing ingredients. Toss dressing and spaghetti mixture and refrigerate several hours or overnight. 8 servings.