Recipe - Shrimp With Peas And Carrots

4 One half cup Water
1 One half pound Unpeeled mediumsize fresh
shrimp
1 pack Vermicelli, uncooked (12oz)
1 One half cup Green onions, chopped
1 One half cup Frozen English peas and
carrots, thawed
1 cup Chopped dill pickle
One fourth cup Minced fresh parsley
3 lg Hardcooked eggs, chopped
1 Jar minced pimento (8oz),
drained
1 small Green pepper, chopped
1 Carton (8oz) Sour Cream
1 cup Mayonnaise or salad dressing
One fourth cup Lemon juice
2 tablespoon Prepared mustard
1 teaspoon Celery seeds
1 teaspoon Salt
One fourth teaspoon Pepper
Leaf lettuce

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
turn pink. Drain well; rinse with cold water. Chill. Peel and devein
shrimp.

Break vermicelli into 3inch pieces. Cook according to directions; drain.
Place in a large bowl. Stir in shrimp, green onions, and next 6
ingredients; set aside.

Combine sour cream and next 6 ingredients. Pour over shrimp mixture; toss
gently. Cover and chill. Transfer in a lettucelined platter.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini