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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

San Antonio Shrimp & Shells Salad Recipe

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This recipe for San Antonio Shrimp & Shells Salad is from Beverly Sell's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup PaceŽ Picante Sauce
1/3 cup mayonnaise
1/4 cup chopped cilantro
3/4 teaspoon cumin
3 cups cooked medium shell shaped pasta,drained
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
2 green onion, sliced (about 1/4 cup)
1 pound fresh or thawed frozen medium shrimp, cooked, peeled and deveined
1 1/2 cups cherry tomatoes cut in half
Directions:
Directions:
Stir the picante sauce, mayonnaise, cilantro and cumin in a large bowl.
Add the pasta, pepper, onion and shrimp and stir to coat.
Cover and refrigerate the mixture for 2 hours. Stir in the tomatoes.
Personal Notes:
Personal Notes:
This is a great recipe to serve at lunchtime for houseguests or to take to a summer gathering. I made this for the Sell family who stayed with us for Briana's wedding.

 

 

 

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