Summer salad for seafood lovers

Bring water to a boil in a saucepan, add salt and add pasta. Cook until ready, 8-10 minutes.

Drain the water from the finished pasta, rinse it well with cold water and put it in a large bowl.

Cut the boiled shrimp in half and add to the boiled pasta.

Add finely chopped red bell pepper and diced celery to the pasta.

In a separate bowl, mix 1 ¼ cups mayonnaise, 2 teaspoons  ketchup, 2 teaspoons Dijon mustard, ¼ teaspoon Worcestershire sauce, 1 pinch cayenne pepper, 1 teaspoon salt, lemon juice, and 1/3 cup chopped dill. Beat until smooth and add to pasta.

Mix the salad well and put it in the refrigerator for 2-3 hours.

Before serving, mix the salad once more and add salt, ground black pepper, lemon juice and cayenne pepper to taste.

Before serving, garnish with paprika and sprigs of dill.

If desired, you can add pickled mushrooms.