Shrimp Macaroni Salad

Ingredients:

1 pound elbow macaroni

2 cups mayonnaise

1/3 cup milk

1 teaspoon salt

1/2 teaspoon crushed black pepper

2 cans (4 ozs. each) deveined tiny cooked shrimp, drained

2 cups sliced celery, about 4 large stalks

3 tablespoons poppyseeds

Large lettuce slices, for serving

Directions:

Cook macaroni, following package directions, about 8 minutes. Drain and place in a large bowl.

Mix together the mayonnaise, milk, salt and pepper; stir into the drained macaroni. Gradually fold in the shrimp, celery and poppyseeds.

Cover and refrigerate for at least 2 hours. To serve, remove from the refrigerator and gently stir. Place on top of lettuce slice before serving.