Recipe - Pea Salad

1 pound Shrimp, cooked
2 cn Peas
1 cup Sour cream
One half cup Mayonnaise
1 tablespoon Lemon juice
2 tablespoon Green onion, chopped
One half teaspoon Salt
One half teaspoon Dill weed
4 Eggs, hard cook, chopped
One fourth cup Sweet pickles, chopped
1 cup Celery, cut or sliced up

Mix all together; serve on lettuce. Randy Rigg