Shrimp Shell Salad

A low fat salad that really hits the spot. I found the original in Taste of Home magazine, but have adapted it for my household.

• Ready In: 20 mins
• Serves: 5

Ingredients

• 1  cup  fat free mayonnaise
• 1⁄2 cup  seafood sauce
• 1  teaspoon  prepared horseradish
• 1⁄2 teaspoon dried tarragon
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon celery seed
• 2  hard-boiled eggs
• 2  cups  cooked small shrimp, divided
• 2  cups  cooked small pasta shells
• 3  celery ribs, with leaves chopped
• 3  green onions, thinly sliced
• 5  lettuce leaves

Directions

1. For dressing, in a bowl, whisk the first seven ingredients. Cover and refrigerate until chilled. Cut eggs in half; discard yolks or save for another use. Chop egg whites. Set aside 10 shrimp for garnish; chop remaining shrimp.
2. In a bowl, combine the chopped shrimp, pasta, celery, egg whites, and green onions. Add dressing and toss to coat. Serve on lettuce leaves and garnish with reserved shrimp.