My Shrimp Pasta Salad

Ingredients

• 1 lb frozen cooked shrimp, defrosted
• 10 ounces small shell pasta, cooked and rinsed in cold water
• 1 cup frozen tiny peas
• 13 ounces canned artichoke bottoms in water, drained and cut up
• 5 green onions, sliced and include some green

• 1 (11 ounce) can pickled beets, rinsed in cold water and sliced in strips
• 3 celery ribs, thin slice
• 1 carrot, grated
• 4 eggs, hard boiled and cut in wedges for garnish
• 1 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 3 tablespoons chili sauce
• 2 teaspoons horseradish
• 3 tablespoons capers
• 1/2 teaspoon cracked pepper

Directions

1. 1

   Mix the first eight ingredients together in a large bowl.

2. 2

   In a small bowl, blend the wet ingredients for the dressing, along with the pepper.

3. 3

   Mix into the salad and chill until ice cold, about two hours or more.

4. 4

   Serve on chilled plates with a bed of lettuce, and egg wedges on the top.

5. 5

   Some crusty rolls, and you're set!