1/2 c. mayonnaise or salad dressing
1/4 c. peanut oil or olive oil
3 tbsp. lemon juice
1 to 2 tsp. curry powder
1 lg. clove, garlic, minced
1/2 tsp. salt
1 (6 oz.) pkg. frozen, peeled, cooked shrimp, thawed
4 c. cooked corkscrew macaroni
2 (7 oz.) cans tuna (water pack), drained and broken into chunks
1/2 c. chopped celery
1/2 c. chopped parsley
1/2 c. sliced pitted ripe olives
Lettuce leaves
Sliced pitted ripe olives (optional)
Parsley sprigs (optional)

In a large bowl, stir together mayonnaise, oil, lemon juice, curry powder, garlic, and salt. Remove and chill a few of the shrimp to use for garnish, if desired. Add the remaining shrimp, macaroni, tuna, celery, the chopped parsley, and the 1/2 cup olives to the mayonnaise mixture; toss gently to coat, being careful not to tear macaroni. Cover; chill completely.

To serve, spoon the salad into a lettuce-lined bowl. Top with the reserved shrimp, additional olives, and parsley sprigs, if desired.

Makes 6 to 8 side-dish servings.