Ingredients
1 cup fat-free mayonnaise1/2 cup seafood cocktail sauce1 teaspoon prepared horseradish1/2 teaspoon dried tarragon1/2 teaspoon dried basil1/4 teaspoon celery seed1/8 teaspoon pepper2 hard-boiled large eggs2 cups cooked small shrimp, divided2 cups cooked small pasta shells3 celery ribs with leaves, chopped3 green onions, thinly sliced5 lettuce leaves
Preparation
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.
In a bowl, combine the chopped shrimp, pasta, celery, egg whites and green onions. Add dressing and toss to coat. Serve on lettuce. Garnish with reserved shrimp.
