| 1 (7-ounce) package | Or 2 cups salad macaroni shells, cooked according to package directions and drained |
| 1 (4 1/2-ounce) can | Shrimp, drained and soaked as label directs |
| 1/2 cup | Lemon juice from concentrate |
| 1/2 cup | Vegetable oil |
| 1 (0.7-ounce) package | Italian salad dressing mix |
| 1 teaspoon | Prepared horseradish |
| 1 1/2 cups | Small broccoli flowerets |
| 1 1/2 cups | Sliced zucchini |
| 1 cup | Coarsely shredded carrots |
| 1/4 cup | Chopped green onions |
| | Lettuce |
In jar or cruet, combine lemon juice from concentrate, oil, salad dressing mix and horseradish. In large bowl, combine pasta, shrimp, broccoli, zucchini, carrots and green onions; toss with dressing mixture. Cover; chill, stirring occasionally. Serve on lettuce. Refrigerate leftovers. Makes 8 to 10 servings.