>From the CopyKat.com website...
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Taste of Texas Shrimp and Pasta Salad
Ingredients
6 oz. dry Vermicelli, cooked
6 Green Onions, thinly chopped
4 tsp. Pickapeppa Sauce
1 lb. Cooked Bay Shrimp
3 Hard Cooked Eggs, chopped (optional)
1 C. Light Mayonnaise
Salt and Pepper to taste
Directions
Drain cooked Vermicelli, rinse with cool water and set aside to cool. Toss
lightly with green onion. Add Pickapeppa sauce, shrimp, eggs, mayonnaise, salt,
and pepper. Toss again lightly. Refrigerate for 24 hours before serving.
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Rhonda G in Missouri
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