1/2 lb. sm. shells
1 (8 oz.) bottle French dressing
1/2 c. mayo
1 (4 1/2 oz.) can whole baby shrimp, drained
1 can sliced black olives
1/2 c. thinly sliced scallions

Cook slices and drain. Toss shells and dressing. Allow to marinate at room temperature for 1 hour. Add remaining ingredients. Refrigerate for 1 hour or longer. Overnight will taste even better.