a dish to pass

i have belonged to the same monthly bridge group for 43 years. we start off the season by sharing a meal to catch up after our summer hiatus. each brings a 'dish to pass' and we have a feast. my contribution was:

shrimp and pasta salad

2 pounds medium shrimp, peeled and de veined ( the already cooked ones will work)
1 pound pasta, ( i used mini fusilli but anything will do)
1 pound petite peas
4 stalks of celery, chopped

1/4 cup olive oil
1/4 cup lemon juice

1 cup light ranch dressing
1/2 cup my club sauce (unless you have canned the recipe on this blog, you will have to substitute. use commercial chili sauce or the oriental sweet chili. start with 1/4 cup and add more after tasting. my sauce has a real bite to it so you might want to add red pepper or my personal favorite...tony chachere's creole seasoning
salt and pepper to taste

cook the pasta till it is just underdone, drain and rinse in very cold water, drain well
add lemon juice and olive oil and let it soak in while you mince the celery
add the celery,shrimp and then the dressing and chili sauce and mix well
place the frozen peas in a colander and rinse with hot water till they turn bright green. drain well and add to the mix

refrigerate for several hours. this can even be made a day ahead. if the salad looks dry, add more ranch dressing

enjoy!!