Cold Pasta and Shrimp Salad

Here is another great COLD SUMMER RECIPE!
This is a recipe that we love to eat in the summer time with Chris's family. This recipe was made famous by Chris's Grandma B. It's cold and I think it's the only salad that actually leaves me feeling full. We serve this salad with hot rolls and homemade jam and slices of cheddar cheese. It's great if your on a diet and want something that will fill you up! Enjoy!

4 cups cooked shell macaroni (cooled completely)
1 cup finely chopped celery
Ranch dressing mix made up according to pkg. directions
1 Lb. marinated shrimp, drained (recipe below)
2 Tbsp. finely chopped green onion

Mix pasta, shrimp and vegetables. Add enough ranch dressing to make it very moist. You can use bottled ranch but I promise it's not nearly as good as freshly homemade ranch. When you dish it up, we drizzle extra ranch dressing on the top of the salad....sooooo yummy!


MARINATED SHRIMP RECIPE:
1 Lb. salad shrimp (these are the really tiny ones)
1/4 cup lemon juice
1-1 1/2 tsp. lemon pepper
2 Tbsp. olive or canola oil
1 Tbsp. red wine vinegar
2 Tbsp. fresh and chopped OR dried dill weed

While you are preparing all the other ingredients. Fill a bowl with hot water and let the shrimp soak in it for a few minutes. drain the water. Do this 2 or 3 times, and the last time soak them in cold water. This will take away the strong fishy taste, leaving a nice tender, not so strong flavor of shrimp for the salad. All shrimp should be nicely pink. Place shrimp in large shallow dish. In a small bowl, whisk oil, lemon juice, dill, vinegar, and lemon pepper until blended. Pour over shrimp, tossing until coated. Cover and chill at least one hour to overnigh, stirring occasionally. Drain before serving. Can be used as an appetizer, main dish, salad, etc.

When we make this we double or triple the recipe that way you can eat it for lunch the next day, and you have a healthy lunch.