Winter BBQ?

I know...it's the middle of one of the coldest winters we've had recently, but Tom and I grill year round...I had a slab of baby back ribs in the freezer, so I pulled it out and we grilled.  My rib recipe isn't anything fancy...I usually cut the slab in 4 pieces, season them with a creole seasoning salt, bake them tightly covered at 300F for about 2 hours and then throw them on the grill and baste them with BBQ sauce until they char up a bit.
The shrimp and macaroni salad is another thing, however.  This was mom's recipe, very retro (and fattening), but oh so good. Here it is:

1 lb. macaroni, shells, or other small pasta
1  1/2 lbs. cooked, peeled and deveined shrimp, chopped if large
1 medium onion, finely chopped
1 green pepper, finely chopped
2 stalks celery, finely chopped
6 slices  American cheese, cut in small squares
1 - 2 cups mayo
2 Tbl white vinegar
salt and pepper to taste

Cook the macaroni according to package directions. Drain and rinse and then sprinkle the vinegar over and stir.
Add the chopped onion, green pepper, celery and shrimp and combine.
Add the cheese and mayo( start with one cup of mayo and add more if you want the salad creamier)
Salt and pepper to taste and refrigerate at least 2 hours before serving.