Shrimp Salad - cooking recipe

Ingredients

3 c. (8 oz.) seashells (uncooked)
1 c. chopped celery
8 oz. fresh or frozen small cooked shrimp, peeled
1 c. dairy sour cream
1/4 c. bottled chili sauce
2 Tbsp. finely chopped onions
2 Tbsp. prepared horseradish
1/2 tsp. each: ground dry mustard and salt
dash of dried marjoram leaves

Preparation

Cook pasta by package directions.
Drain.
Rinse with cold water to cool quickly; drain well.
Combine cooled pasta \\, celery and shrimp.
Cover; chill.
In a small bowl, combine remaining ingredients.
Whip with wire whisk until creamy.
Cover; chill. Serve salad on bed of lettuce with dressing drizzled over top or toss until blended.