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Ingredients

• 2-1/2 cups shell pasta cooked al dente then drained and cooled
• 1 red bell pepper seeded and diced
• 6 green onions including some tender green tops sliced
• 2 celery stalks sliced
• 2 avocados peeled pitted and cut into bite sized pieces
• 2 tablespoons lemon juice
• 1/2 pound cooked small bay shrimp
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• lettuce leaves for lining plates
• 3 hard cooked eggs quartered
• Creamy Italian Dressing:
• 1/4 cup extra virgin olive oil
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 3 teaspoon fresh lemon juice
• 1/4 teaspoon dried basil crumbled
• 1/4 teaspoon dried rosemary crumbled
• 1/4 teaspoon dried oregano crumbled
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 teaspoon freshly ground black pepper

Description

SHRIMP PASTA SALAD This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Thomas Estate In Kaufman, Texas In 1982.

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