4 1/2 c Water
1 1/2 lb Unpeeled medium-size fresh
– shrimp 1 pk Vermicelli, uncooked (12-oz)
1 1/2 c Green onions, chopped
1 1/2 c Frozen English peas and
– carrots, thawed 1 c Chopped dill pickle
1/4 c Minced fresh parsley
3 lg Hard-cooked eggs, chopped
1 Jar diced pimento (8-oz),
– drained 1 sm Green pepper, chopped
1 Carton (8-oz) Sour Cream
1 c Mayonnaise or salad dressing
1/4 c Lemon juice
2 tb Prepared mustard
1 ts Celery seeds
1 ts Salt
1/4 ts 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 3-inch 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 lettuce-lined platter.