Shrimp Rice Salad

2 cups cooked rice

2 cups boiled Bowers Shrimp

2 cups shell macaroni

1/8 teaspoon cayenne pepper

1 1/3 cups mayonnaise

1/2 cup chopped onions

1/2 cup chopped dill pickles

1/4 cup chopped pimento

4 hard boiled eggs, chopped

1/2 cup chopped celery

1/3 cup chopped green pepper

1/3 cup sweet relish

2 teaspoons salt

1 tablespoon lemon juice

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Mix together all the above ingredients in a large bowl. Refrigerate overnight. This salad serves 8 people and is great side dish for bar-b-que.