1 or 2 pounds shrimp ( to be boiled)

1 small pkg. smallest size elbow noodles

1 cup finely chopped celery

1 large red bell pepper cut julienne

1 medium size jar sliced pimento

1 (10 oz) jar stuffed olives

1 small jar capers

1 can Campbell ’s shrimp soup

1 tsp. Ginger powder

1 cup mayonnaise

Few drops of Tabasco sauce

2 jars marinated artichokes, sliced ¼ inch

3 sweet pickles minced

2 green onions minced

½ cup minced parsley

2 boiled eggs

Salt and pepper to taste

Ingredients for Shrimp Boil

1 large yellow onion minced

2 stalks celery

2 green onions

1 lemon, halved

1 bag crab boil

¼ c salt

1 tsp cayenne pepper

Few bay leaves

Sprinkle of thyme

How to Boil shrimp (do not peel) in a 4 quart pot.

Put the yellow onion, 2 stalks celery, 1 half lemon, bag of crab boil, salt

2 green onions, bay leaves, and thyme in water.

Only when water comes to a boil, drop shrimp and cayenne pepper

Let water return to a complete boil and let shrimp cook for 12 minutes

Stir and turn flame off and let shrimp soak for 5 minutes

Drain and cool before peeling

How to Prepare salad

Boil noodles according to package directions

Let noodles cool

Mix the shrimp soup with mayonnaise and hot sauce

Meanwhile peel shrimp and devein and you may slice the larger ones in half

Reserve some for garnish

Mix all chopped seasonings with noodles

Add shrimp and sliced artichokes (reserve some artichokes, red bell pepper, and sliced boiled eggs for garnish)

Fold in the mayonnaise-soup mixture and salt to taste

Turn salad onto large platter

You may place tomatoes and avocado around salad for pretty garnish as well as a dash of paprika

Yvette Dapremont Sr