Ingredients Edit

• 2 lbs macaroni, cooked
• 4 lbs shrimp, boiled and peeled
• 24 hard-boiled eggs, chopped
• 2 cups onions, finely chopped
• 1 cup celery, finely chopped
• 2 cups black olives, finely chopped
• 2 cups dill pickles, chopped
• 1 quart mayonnaise
• ½ cup olive oil
• 2 tablespoons Louisiana hot sauce
• 2 tablespoons lemon juice
• 1 tablespoon Lea & Perrin's Worcestershire sauce
• 1 tablespoon mustard
• 2 tablespoons ketchup

Directions Edit

1. Cook macaroni, drain, and cool.
2. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well.
3. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice, Worcestershire sauce, and mustard, and ketchup.
4. Pour over other ingredients and mix well.
5. Refrigerate 1 hour before serving.
6. You may have to make more dressing if the salad takes it up.