2 green onions, thinly sliced
2 tbsp. celery, finely diced
2 tbsp. parsley, finely minced
1 tsp. lemon juice
1 tbsp. reduced calorie mayonnaise
7 oz. sm. cooked salad shrimp
Salt & finely ground white pepper to taste
6 jumbo pasta shells, cooked

Combine all ingredients but shells and mix lightly with a fork. If shrimp are 1" to 1 1/2" in size, cut each in half. Fill pasta shells using a small spoon. Refrigerate until ready to use. These are best when made within a day.