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.