SHRIMP 'N SHELLS
(from an ancient Pillsbury Green Giant vegetable cookbook)

Note: This dish needs to be made ahead of time and gets better if it is chilled for several hours.

2 cups (7 oz. package) macaroni shells, cooked and drained
17 oz. can LeSueur Brand Small Early Peas, drained
1/2 to 3/4 pound of medium or large shrimp, cooked and deveined, cut into halves (if medium) or thirds (if large)
2 1/2 oz. jar sliced mushrooms, drained
1 cup finely chopped celery
2 tablespoons diced pimiento

1 1/3 cups salad dressing or mayonnaise
1/2 cup cocktail sauce
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon onion salt
1/4 teaspoon pepper
1/8 teaspoon celery salt

Can add horseradish to taste

In large bowl, gently combine shells, peas, shrimp, mushrooms, celery and pimiento. In small bowl, combine remaining ingredients. Gently stir salad dressing mixture into macaroni mixture. Cover and chill at least 2 hours before serving.