SHRIMP WITH PEAS & CARROTS

      Title: SHRIMP WITH PEAS & CARROTS
  Categories: Shrimp, Seafood, Pasta
       Yield: 8 Servings
  
   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.
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