TOKYO SALAD

10oz. vermicelli
3/4c mayonnaise
2T soy sauce
1 6 1/2 oz can small shrimp
1 tsp hot mustard
1 tsp salt
1/4 tsp garlic powder
Dash white pepper
1 16oz can bean sprouts
1 c. frozen green peas
1 stalk sliced celery
1/2 green pepper
1 small chopped onion
1/3 c. diced water chestnuts
1 4oz can mushrooms
Lettuce leaves

Break vermicelli into 3" lengths. Cook in boiling salted water until tender, but firm. Rinse in cold water, drain. In large bowl combine mayo, soy scauce, drained shrimp, hot mustard, salt, garlic powder and pepper. Add vermicelli and remaining ingredients except lettuce. Cover and chill thoroughly. To serve, place about 1 cup of vermicelli mixture on a crisp lettuce leaf.

First of all I substituted all the canned ingredients with fresh. Then I used a red pepper instead of green for color, scallions instead of onion and added chili garlic sauce instead of the hot mustard powder. Medium boiled shrimp were used, but this recipe would be fantastic with a marinated grilled shrimp. It got two thumbs up from everyone in my house!