1 1/2 lb cooked shrimp
3 T creole mustard
3 T white vinegar
1 T paprika
1 garlic clove;
2 tsp prepared horseradish
1/3 c Olive oil
1 T "The Best Hot Barbeque Sauce You'll Ever Taste"
1 stalk celery, minced
3 scallions, minced
1/2 cup parsley leaves, minced

Whisk mustard, barbecue sauce, vinegar, parsley, paprika, garlic and horseradish. Gradually whisk oil in a thin stream and salt to taste. Fold in the celery, scallions and shrimp until well coated.

Cook macaroni, rinse and drain. Stir into mixture. Cover and refrigerate at least 3 hours and up to 24 hours. Can serve cold or at room temperature.

Yield: 6 Servings