Receta Make-over Spaghetti & Shrimp Salad

• 1 pound thin spaghetti
• 3 cans (4.25-ounce each) tiny shrimp, drained (I used Crown Prince Brand)
• 1 cup celery, finely chopped (about 3 stalks)
• 2 bunches green onions, sliced (or 1 cup red onion chopped fine)
• 1 red bell pepper, chopped fine
• 1/2 cup capers, drained
• 3/4 cup olive oil
• Juice of 1 lemon (or more to taste)
• 3 tablespoons vinegar (cider, red wine)
• 3 garlic cloves, minced
• 1 teaspoon lemon pepper
• 1 teaspoon celery seed
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes or 4 dashes of red pepper sauce (optional and to taste)

Direcciones