Summer Supper Salad - cooking recipe

Ingredients

3 lb. shrimp, peeled
1 bag seashell macaroni
1 can petit pois peas
8 eggs
1 1/2 to 2 c. mayonnaise
1/2 c. chopped stuffed olives
1/2 c. chopped dill pickle
1 c. chopped celery
1/4 c. chopped onion
salt to taste

Preparation

Boil macaroni according to package instructions.
Set aside to cool after draining.
Boil eggs, peel and cool; then chop all but 1 egg.
Boil shrimp in salted water until done, then drain and cool.
When all are cooled, mix with olives, celery, pickles and onions.
Add mayonnaise, then drained peas and toss lightly. Smooth top of salad and garnish with slices of 8th egg, extra olives and pickles.
Chill thoroughly until ready to serve.
Serve with crackers, sliced tomatoes and lettuce.