• 1 cup sour cream
• 1 cup mayonnaise (I used light mayo)
• ½ cup minced onion
• ¼ cup minced celery
• 3 tablespoons ketchup
• 4 teaspoons fresh lemon juice
• 3 teaspoons horseradish
• 1 teaspoon salt
• ¾ teaspoon ground black pepper (I used a little less)
• 1½ pounds medium shrimp, cooked, peeled and deveined
• 1 (16-ounce) box macaroni noodles, cooked and drained

1. In a large bowl, combine sour cream, mayonnaise, onion, celery, ketchup, lemon juice, horseradish, salt and pepper.
2. Stir in the shrimp and macaroni noodles.
3. Cover, and chill for at least 4 hours before serving.

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