Simple Shrimp-Macaroni Salad 2# shrimp, cooked, cut into small pieces (Or use the tiny pre-cooked shrimp; save money, and don't have to cut them up.) 2 or 3 bunches green onions (Use the white and light green parts; discard the dark green tops.) 2 cups celery, diced (dice small or large, depending on how much you want to taste the celery) 16 oz. elbow macaroni 1 -1 1/2 cups mayonnaise (You could probably use Miracle Whip if you like it, but I've never tried it.) Cook macaroni according to instructions. Dump cooked macaroni into colander and pour cold tap water over it to stop cooking. Transfer macaroni to large mixing bowl. Add shrimp, green onions, celery to macaroni and mix enough to tell if you want to add more onions or celery. Add 1 cup mayonnaise and mix well. Add more mayonnaise to taste, if necessary. Chill in refrigerator for at least 2 or 3 hours; overnight is better. If you like, add a little salt, Cavenders, Zatarains, Tony Chacheres, or other seasoning to your individual serving.