3/4 lb. shrimp (fresh or frozen), cooked, peeled & cleaned (or 3 [4 1/2 or 5 oz.] cans shrimp)
2 c. cooked shell macaroni
1 c. raw cauliflower, chopped
1 c. celery, sliced
1/4 c. parsley, chopped
1/4 c. sweet pickle, chopped
1/2 c. mayonnaise or salad dressing
3 tbsp. garlic French dressing
1 tbsp. lemon juice, freshly squeezed
1 tsp. onion, grated
1 tsp. celery seed
1 tsp. salt
1/4 tsp. pepper
Salad greens
1 egg, hard cooked & sliced

Thaw frozen shrimp or drain canned shrimp. Rinse canned shrimp with cold water. Cut large shrimp in half. Combine macaroni, cauliflower, celery, parsley, pickle and shrimp. Combine mayonnaise, French dressing, lemon juice, onion and remaining seasonings; mix thoroughly. Add mayonnaise mixture to shrimp mixture and toss lightly; chill. Serve on salad greens. Garnish with egg slices. Yields 6 servings.