Ingredients:

25 (or so) 1-7 oz. box 1/4 - 1/3 c 1/4 - 1/3 c 1/4 - 1/3 c 1/4 - 1/3 c 1/4 - 1/3 c 1/2 c 1 - 2 T

thawed precooked cocktail sized shrimp pasta shells or favorite shape for salads mild sweet onion celery orange bell pepper red bell pepper yellow bell pepper dill pickle juice fresh lemon juice Mayonnaise "Louisiana Fish Fry Products Cajun Seasonings"(couple of shakes or to taste) McCormick's California style garlic powder (couple of shakes or to taste) Dill Weed (start with at least one heaping T then to taste) White pepper some salt (but taste first)

Procedure:

1.  Chop shrimp rather coarsely, dice vegetables rather finely and put in favorite bowl.
2.  Cook pasta until tender, drain and add immediately to shrimp and vegies.
3.  Add dill pickle juice, lemon juice and your seasonings.
4.  Toss together and refrigerate for at least an hour.
5.  Add your favorite Mayo...

(Mine is Mrs. Clark's Real Mayonnaise I buy from our little natural food store. If you can find it, it's really, really good!) after you've allowed the pasta to absorb the pickle juice. I've found when I add the pickle juice first and let it set, I don't need as much mayo. Then I just spoon in the mayo and toss until I feel it's the right consistency for us.

Personal tastes always rule.
Crabmeat works really well, too.