2 c. salad macaroni
3 cans (4 1/2 oz.) tiny shrimp, or 3/4 lb. fresh shrimp
1 1/4 c. mayonnaise
2 tbsp. Dijon mustard
2 tsp. dill weed, dried
1 tbsp. capers, chopped
1 tbsp. chives, chopped
2 tbsp. parsley, chopped
3 tbsp. celery, chopped
2 tbsp. sweet onion, chopped, or green onion tops
2 tsp. lemon peel, chopped
1 tsp. lemon pepper seasoning
Paprika

Cook macaroni until tender in 5 quarts salted water, about 9 minutes. Drain shrimp and rinse thoroughly with cold running water. Drain and chill until macaroni is cool.

Combine all ingredients and chill for at least one hour before serving. Serve in leaf of curly endive, Boston, or red lettuce. Or serve in large salad bowl for buffet. Garnish with parsley sprigs, chopped lemon peel and paprika.