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1 pound elbow macaroni
2 cups mayonnaise
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
2 cans (14 ounces each) deveined tiny cooked shrimp, drained
2 cups sliced celery, about 4 large stalks
3 tablespoons poppyseeds
Cook macaroni following package directions, about 8 minutes. Drain and place in a large bowl. Mix together the mayonnaise, milk, salt and pepper; stir into the drained macaroni. Gradually fold in the shrimp, celery and poppyseeds. Cover and refrigerate for at least 2 hours. To serve, remove from the refrigerator and gently stir.