Grandma's Macaroni Shrimp Salad

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pour into a salad bowl.

2. Add mayonnaise, cucumber, peas, celery, radishes, green onions, and seasoned salt to the macaroni; toss well. Add shrimp last. Garnish with hard-boiled eggs, avocado, and tomato.

Cook's Notes:

You can use frozen or canned shrimp. Use whole or cut up as desired.

Do not substitute Miracle Whip(R) for the mayonnaise. Add more mayonnaise or some milk if salad gets a little dry.