Ingredients
1 pound steamed gulf shrimp
3 cups of cooked pasta shells
1 cup of sliced cherry tomatoes
2 small cans of sliced black olives, drained
2 green onions, sliced very small
1/4 cup finely chopped celery
1/2 cup Helmann’s Mayonaise
1 tsp salt
1 tsp pepper
Preparation
Add all ingredients together. Mix thoroughly and put in a tight, sealed container. Refridgerate until chilled.
