Shrimp Pasta Salad

1 lb. small cooked shrimp (fresh or frozen)
10 oz. sm. shell pasta, cooked el dente'
(rinse in cold water)
1 cup frozen tiny peas (rinse in warm water to defrost)
1 13oz can of water packed artichoke hearts (drained and cut up)
5 green onions, sliced and include some green.
1 sm. can pickled beets, slice in strips
3 ribs of celery, thin slice
1 carrot, grated
4 hard cooked eggs, cut in wedges for garnish.

Dressing~~
1 cup mayo
1 tsp. Worsteshire
3 Tbs. chili sauce
2 tsp. horseradish
3 Tbs. capers
cracked pepper to taste

Mix everything together in a large bowl with the dressing, and chill till ice cold.
Serve on chilled plates with a bed a bed of lettuce, and egg wedges on the top.
Some crusty rolls, and you're set!

Kayelle