Shrimp with Peas and Carrots

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.