SHRIMP MACARONI SALAD

2 cups salad macaroni
3 cans (4 1/2 oz.) tiny shrimp, or 3/4 lb. fresh shrimp
1 1/4 cups mayonnaise
2 tbsp. Dijon mustard
1 tbsp. capers, chopped
1 tbsp. chives, chopped
2 tbsp. parsley, chopped
3 tbsp. celery, chopped
2 tbsp. sweet onion, chopped, or green onion tops
2 tsp. lemon peel, chopped
2 tsp. dill weed, dried
1 tsp. lemon pepper seasoning
GARNISH:
parsley sprigs
lemon peel
Paprika

Cook macaroni until tender in 5 quarts salted water, about 9 minutes.

Drain shrimp and rinse thoroughly with cold running water. Drain and chill until macaroni is cool.

Combine macaroni, shrimp, and remaining salad ingredients and chill for at least one hour before serving.

Serve in leaf of curly endive, Boston, or red lettuce. Or serve in large salad bowl for buffet. Garnish with parsley sprigs, chopped lemon peel and paprika.