INGREDIENTS
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1 lb. small shrimp, peeled, deveined, and cooked (I buy the frozen, pre-cooked version for quick preparation)
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8 ounces elbow macaroni pasta, cooked and rinsed in cold water
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1/4 cup chopped green onion
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1 green bell pepper, diced
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2 cups diced celery
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1 cup frozen peas, thawed
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1 cup mayonnaise
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1 tablespoon fresh lemon juice
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1 tablespoon white vinegar
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1 teaspoon sugar
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2 tablespoons fresh minced dill
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1/2 teaspoon salt
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1/4 teaspoon pepper