1/2 c. oil
1/3 c. cider vinegar
1 tsp. mustard
1 tsp. salt
4 oz. jar sliced pimiento, drained
1 garlic clove, minced

12 oz. frozen med. shrimp, cooked, drained 1 1/2 c. chopped celery 1/2 c. chopped green pepper Leaf lettuce or salad 3 lg. peaches or nectarines, pitted, sliced

In large bowl combine oil, vinegar, mustard, salt, pimiento and garlic. Whisk together until well blended. Set aside.

Cook shell macaroni to desired doneness as directed on package; drain. Rinse with cold water; drain. Add shrimp, celery, green pepper and cooked shell macaroni to dressing, stirring gently. Refrigerate at least 1 hour. Arrange leaves over bottom of platter. Mound salad over lettuce. Arrange peach slices around edge of salad.