1Heat your stovetop grill pan. Peel, devien and remove tails of shrimp. Coat in olive oil. Salt and pepper to taste. Grill until a beautiful pink. Set aside to cool.
2Cook pasta in water until aldente - about two minutes under what the package directions state. Drain and rinse in cool water. Place in large bowl. Add celery, onions, olives, eggs and drained tuna. Mix well, breaking up the tuna. Chop the shrimp in two- three pieces per shrimp.
3In a seperate bowl, mix mayo and mustard with dill weed and salt and pepper. Now add this mixture to your pasta mixture. Taste...add more seasoning if desired. Serve chilled.
4*** A hint for your boiled eggs. Nothing makes me crazier than a boiled egg that won't peel. I started poaching my eggs, let them cool by rinsing in cool water, chopping and adding to my salad. No egg shells in my salad!!!*****