Shrimp Macaroni Salad
• 1 cup Mayonnaise
• 1 1/2 Tbsp Horseradish
• 1 Tbsp Lemon juice
• 1 tsp Dijon Mustard
• 1 tsp Worcestershire Sauce
• 1 tsp Garlic powder
• Pinch of Cayenne pepper
• 1 large Russet potato
• 1 1/2 cups Dry elbow macaroni
• 4 Eggs
• 1 medium Carrot, shredded
• 1/2 cup thawed AquaStar Cooked Shrimp, peeled & deveined
Directions
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To make the dressing, in a medium bowl, mix together the mayonnaise, horseradish, lemon juice, Dijon mustard, Worcestershire sauce, garlic powder, and cayenne pepper. Refrigerate until ready to use.
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Bring a medium pot of water to a boil and cook potato until tender, 30—40 minutes. Drain and let cool until easy to handle, peel potato and chop into ½ inch pieces.
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Bring another medium pot of salted water to a boil and cook macaroni according to package directions, until slightly al dente. Drain, rinse with cold water and set aside.
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Place eggs in a medium pot of cold water and bring to a boil. Cover with lid, turn off heat and let sit 12—14 minutes. Remove eggs and submerge in a bowl of cold water until cool. Peel eggs and chop into small pieces.
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In a medium bowl, combine the macaroni, potatoes, eggs, carrot, shrimp, and dressing. Season to taste with salt and pepper and serve.
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