Barbecue Macaroni and Shrimp Salad
from the kitchen of Sharmagne Leland-St. John
1 pound elbow macaroni, cooked
1 pound bay shrimps, cooked and cooled
1 cup mayonnaise
½ smoky barbecue sauce
3 tablespoons sour cream
3 tablespoons cider vinegar
1 teaspoon Dijon mustard
2 teaspoons sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 1½ cups celery finely chopped
1 cup red bell pepper, diced
¼ cup parsley, finely chopped
Cook the macaroni according to package directions,
then drain and rinse under cold water until the
pasta has cooled. Drain well.
In a large bowl combine the mayonnaisse, barbecue
sauce, sour cream, cider vinegar, mustard, sugar,
salt and black pepper.
Combine the macaroni with the dressing, then stir
in the shrimp, celery, red bell pepper and parsley.
Chill for 1 hour before serving.