12 oz. (3 c.) skinner sea shell or elbow macaroni
1 lb. cooked, peeled & cleaned shrimp (fresh or frozen or 3, 5 oz. cans)
2 c. cubed American cheese
1 c. chopped celery
1/2 c. chopped green pepper
1 c. mayonnaise or salad dressing
1 c. sour cream
6 tbsp. vinegar
1 1/2 tsp. salt
2 dashes Tabasco

Cook macaroni as directed on package, drain; rinse with cold water; drain again. Cut up shrimp, toss with macaroni, cheese and vegetables. Blend remaining ingredients; toss with shrimp mixture. Cover. Chill thoroughly. Stir before serving. Can top with green pepper ring. Serves 12.