Taste of Texas Shrimp and Pasta Salad

Recipe originally from WBrockman@cox.net.

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

Preparation

1. Drain cooked Vermicelli, rinse with cool water and set aside to cool.
2. Toss lightly with green onion.
3. Add Pickapeppa sauce, shrimp, eggs, mayonnaise, salt, and pepper.
4. Toss again lightly.
5. Refrigerate for 24 hours before serving.

Notes

This is perfect for a light dinner.

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