2 cups frozen small cooked shrimp
1 cup frozen peas, thawed
1 cup water chestnuts, drained and thinly
sliced
2 green onions, thinly sliced
1/2 cup light
mayonnaise
1/4 cup cocktail sauce
2 teaspoons lemon juice
In
a salad bowl combine salad ingredients. In a smaller bowl, whisk
together dressing ingredients. Serve shrimp salad on a crisp lettuce leaf and
spoon over dressing.
Yield: 4 servings.
Sarah Carolyn
Hardimon, M. S. www.recipeladies.com