INGREDIENTS AND DIRECTIONS:

Original recipe, 1st prize winner. 2 lg. peppers, green & red 16 oz. semolina twist macaroni 4 stalks celery 1 lg. Spanish onion 1 can no salt cream of mushroom soup

Cook shrimp in boiling water for 5 minutes until slightly pink (ready cooked frozen shrimp can be used). Drain cooked shrimp; blanch in cold water. (Thaw frozen shrimp in cold water; drain.) Cook twists as directed on package. Cool in cold water. Cut peppers, onion and celery into small pieces. Drain shrimp and pasta twists. Put in casserole along with chopped pepper, onion and celery. Toss. Add 1 can of no-salt mushroom soup; toss again. Refrigerate until ready to serve. Top with sweet red pepper or dried parsley greens.

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