3 c. (8 oz.) Skinner Sea shells, uncooked
1 c. chopped celery
8 oz. small cooked shrimp peeled, cleaned
1 c. dairy sour cream
1/4 c. bottled chili sauce
2 tbsp. chopped fine
2 tbsp. prepared horseradish
1/2 tsp. each ground dry mustard and salt
Dash dried marjoram leaves

Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, combine cooled pasta, celery and shrimp. Cover; chill. In small bowl, combine remaining ingredients whip with wire whisk until creamy. Cover; chill. Serve salad on bed of lettuce with dressing. Drizzle over top or toss until blended.