Shrimp Macaroni Salad

Bring a pot of water to boil, add some salt and Elbow Macaroni (12 oz). Cook for about 6 minutes.

While the pasta is cooking, dice the Celery (2 stalks).

Dice the Red Bell Pepper (1/2) and Green Bell Pepper (1/2)

Dice the Onion (1)

In a pan, add Cooking Oil (2 Tbsp), diced celery, red pepper, green pepper and onion. Cook for 2-3 minutes until tender then remove them from the pan and place them into a bowl.

Once the macaroni is done, rinse under cold water and drain.

In a pot, add 4-5 cups of water, Garlic (2 Tbsp), Kosher Salt (to taste) and bring to boil. Once the water starts to boil, add Medium Shrimp (1.5 lb). Boil for exactly 3 minutes.

After 3 minutes, drain the shrimps and combine with macaroni in a bowl. Add Mayonnaise (3/4 cup) and Sour Cream (1/2 cup). Mix to evenly coat the pasta.

Add the cooked vegetables and mix well before adding Ground Black Pepper (1/2 Tbsp), Dried Dill Weed (1/2 tsp), Dried Chives (1/2 Tbsp), Dried Parsley (1 tsp), Coarse Ground Mustard (1/2 tsp), Smoked Paprika (1/2 tsp) and McCormick® Garlic Powder (1/2 Tbsp).

Mix well then cover and let it sit in the fridge for at least 4 hours before serving.