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1/2 cup mayonnaise
2 large eggs, hard-boiled, shelled, and chopped
salt and pepper, to taste
3 6 ounce cans tiny deveined shrimp, drained
4 cups cooked miniature pasta shells
2 medium tomatoes, stemmed and diced
1. In a bowl, whisk together the mayonnaise, egg, and salt and pepper to taste. Cover tightly and refrigerate for at least 1 hour.
2. Thoroughly rinse the shrimp under running water, and pat dry using paper towels.
3. In another bowl, combine the shrimp, pasta shells, and tomatoes. Cover tightly and refrigerate until needed.
4 Fluff up the mayonnaise mixture with a whisk and spoon over the shrimp and pasta. Toss gently to coat and serve.
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