DRESSING:

1/2 c. olive oil or peanut oil (olive is best)
1 qt. mayonnaise
2 tbsp. Louisiana Hot Sauce
1 tbsp. Worcestershire sauce
2 tbsp. lemon juice
2 tsp. salt
1 tbsp. poupon mustard

SALAD:

2 lbs. elbow macaroni
2 dozen chopped hard boiled eggs
2 c. chopped onion
1 c. chopped black olives
2 c. coarsely chopped dill pickles (NOT relish)
2 c. chopped celery
2 lbs. cooked, cool, chopped shrimp

Combine all dressing ingredients and cool. Cook macaroni, drain, rinse and cool. Then add eggs, onion, pickles, celery, olives and shrimp. Pour dressing over salad and stir gently to coat all ingredients. For color, add strips of pimientos on top.