Recipe(tried): Macaroni Shrimp Salad (using peas and hard boiled eggs)

MACARONI-SHRIMP SALAD

"This dish is great to bring to summer potlucks or backyard barbecues. Add thin slices of avocado or wedges of tomato for a colorful touch."

4 1/2 cups water
1 lb unpeeled medium shrimp, uncooked
FOR THE SALAD:
1 1/2 cups cooked elbow macaroni
1 cup frozen peas, thawed
2 hard boiled eggs, chopped
1 medium bell pepper, chopped
1/2 cup chopped pimento
1 tablespoon chopped onion
1/4 cup lite sour cream
1/2 cup lite mayonnaise
1/2 teaspoon salt
1/8 teaspoon ground black pepper
FOR SERVING:
Lettuce leaves
Paprika (for garnish)

TO PREPARE THE SHRIMP:
Bring the water to a boil; add the shrimp and cook 3 to 5 minutes. Drain well and rinse with cold water; chill. Peel and devein.

TO PREPARE THE SALAD:
In a large bowl, combine the shrimp and all ingredients for the salad except the mayonnaise, salt, and pepper; toss well. Set aside.

Whisk together the mayonnaise, salt, and pepper and pour over shrimp mixture, tossing gently; chill.

TO SERVE:
Spoon the salad onto lettuce leaves and sprinkle with paprika to serve.

Makes 6 servings
Adapted from source: Southern-Style Diabetic Cooking