4 c. cooked, drained & cooled elbow macaroni
2 c. sm. shrimp, cooked, peeled & deveined
4 hard-boiled eggs
1/2 med. chopped onion
3 dashes celery seed
1/2 c. chopped olives
1/2 c. chopped dill pickle
1 c. mayonnaise
2 tbsp. olive oil
2 tsp. hot sauce
1 tsp. fresh lemon juice
2 tsp. Worcestershire sauce
1 tbsp. mustard
1/2 c. ketchup
Salt & pepper to taste

In a large mixing bowl mix eggs, onion, celery, olives and pickle. Add shrimp and macaroni and toss lightly. In a small bowl, whisk together remaining ingredients. Pour sauce over macaroni mixture and mix well. Cover and marinate for 2 hours in refrigerator. Serve on bed of lettuce. 6 to 10 servings.