Yield: 4 servings
Measure | Ingredient |
---|---|
4½ cup | Water |
1½ pounds | Unpeeled medium-size fresh shrimp |
1 cup | Fresh bean sprouts |
1 can | Sliced water chestnuts, drained (8-oz.) |
¼ cup | Green onions |
¼ cup | Chopped celery |
¾ cup | Mayonnaise or salad dressing |
1 tablespoon | Lemon juice |
1 tablespoon | Soy sauce |
¼ teaspoon | Ground ginger |
1 cup | Chow mein noodles, divided |
\N \N | Lettuce leaves |
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, devein, and chop shrimp.
Combine shrimp, bean sprouts, water chestnuts, green onions, and celery in a bowl. Combine mayonnaise and next 3 ingredients; stir well. Add mayonnaise mixture to shrimp mixture, tossing gently. Cover and chill.
Just before serving, stir in ¾ cup noodles. Spoon onto individual lettuce-lined plates, and sprinkle with remaining ¼ cup noodles.