One of my favorite sides for the summer time is my Cold Spicy Tuna Mac Salad

Ingredients:

• (2) 5oz cans Chunk White Tuna
• 1 Cup Light Mayonnaise
• 16oz Whole Wheat Pasta Shells Cooked (al dente)
• 2 tbl Dried or Fresh Parsley
• 1 tblsp Bayu Cajun
• 1 teaspoon Hoboken Eddies Habanaro Mustard
• 2 tsp Dried Mustard
• 2 tsp Fresh Cracked Pepper
• 2 Hard Boiled Eggs sliced
• 4 stalks Chopped Celery
• 1/4 Cup Lemon Juice
• 1 Can Baby Shrimp or cooked chopped shrimp.

In a large pot bring 6 quarts of water to a boil. Add pasta stirring and let boil for 6 minutes or until Al Dente. Drain and cool set aside.

In a large bowl add all ingredients except Hard Boiled Eggs & Shrimp. Fold together until evenly mixed. Add pasta folding into mixture until evenly coated. Add shrimp and mix in. Add sliced eggs to top and sprinkle with Cajun Seasoning.

Let cool in refrigerator for at least 2 hours prior to serving.

This is one of my favorite summer dishes! I hope you and your family enjoy it as much as I have!!

Enjoy!

Cajun Shrimp Skewers

Shrimp are a great main course or addition to any seafood meal for us seafood lovers. This recipe is a grilling favorite of mine.

• 1 lbs of shrimp
• 4 cloves of garlic
• 2 tblsp EVO (Extra Virgin Olive Oil)
• 1 tsp McCormick Bayou Cajun Seasoning
• 1 tsp Black Pepper

Peel & De-vein medium large or jumbo shrimp. Add olive oil, garlic, pepper, and Cajun Seasoning to a bowl and stir. Add rinsed shelled and de-veined shrimp and coat evenly. Let marinate for a minimum of 30 minutes in the refrigerator or bowl on ice. Skewer shrimp. If using bamboo skewers soak them in water for at least 20 minutes.

Heat gas grill to 350 degrees. Or light charcoal 30 mins prior to cook time. Oil grate with olive oil. Place skewers on grill. Let cook for 3 minutes then flip cooking for an additional 3 minutes. Shrimp when done should be white with a reddish orange hue and be firm to the touch.

Serve and enjoy!