Pasta Shrimp Salad

For the salad dressing: In a medium-sized bowl mix mayonnaise and sugar until well blended. Pour in the evaporated milk and mix well. Add the apple cider vinegar and stir well. Mixture will become thicker.

Put the cooled cooked pasta into a large bowl. Add salad dressing mixture and blend thoroughly. If you like your macaroni salad to be very creamy and well coated by the dressing, you may need to use less noodles than recommended. If you like it to be less creamy and thinly coated you may need to use the recommended amount of noodles but less dressing than recommended.

Add chopped red and green peppers, onion and shredded carrots to pasta and stir well.

Add the cooked shrimp. (I buy the 2 pound frozen bag of cooked, de-veined, tail-off, peeled, 100-150 count shrimp from Costo) and stir.

Add salt and pepper to taste. Garnish with paprika.