Makes about 12 small servings “or a nice big bowl for buffet.” Recipe is from Lacy Bofinger, of Baton Rouge.
11/4 cup olive oil
1/2 cup vinegar
2⁄3 cup ketchup
1 tbl. Dijon mustard
5 tsps. horseradish
1 tbl. lemon juice
5 cloves garlic, minced
1 tsp. hot sauce
1 tsp. salt
1 tsp. black pepper
1/2 cup bite-size chopped celery
3 lbs. cooked and peeled shrimp
1 lb. tortelllini (see note)
1. Combine olive oil, vinegar, ketchup, Dijon mustard, horseradish, lemon juice, garlic, hot sauce, salt and pepper in bowl and whisk well.
2. Add celery, shrimp and tortellini and gently toss until well coated. Refrigerate for 24 hours and serve in glass bowl or large shell dish.
Note: For Halloween I try to find pumpkin-shaped tortellini. At Christmas I use red, white and green. Any other time I just use plain white tortellini.)