---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cajun, Salads, Seafood
       Yield: 30 servings
       1 qt Mayonnaise
     1/2 c  Olive oil
       2 tb Louisiana hot sauce
       2 tb Lemon juice
       1 tb Lea & Perrins Worcestershire
       1 tb Mustard
       2 tb Ketchup
   Cook macaroni, drain, and cool.  In a large bowl, mix
   macaroni, shrimp, eggs, onions, celery, olives, and
   pickles and toss well. Make dressing out of
   mayonnaise, olive oil, hot sauce, lemon juice
   Worcestershire sauce, and mustard, and ketchup.  Pour
   over other ingredients and mix well.  Refrigerate 1
   hour before serving. You may have to make more
   dressing if the salad takes it up. Serves 30 people
   for a real picnic or party. “it’s good!  I garontee!
   And Sadie is my mother-in-law.” From Justin Wilson’s
   Outdoor Cooking With Inside Help