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Title: Oriental Shrimp Salad
Categories: Shrimp Seafood Salad Bubba
Yield: 4 Servings
| 4 1/2 | c | Water |
| 1 1/2 | lb | Unpeeled medium-size fresh shrimp |
| 1 | c | Fresh bean sprouts |
| 1 | cn | Sliced water chestnuts, drained (8-oz.) |
| 1/4 | c | Green onions |
| 1/4 | c | Chopped celery |
| 3/4 | c | Mayonnaise or salad dressing |
| 1 | tb | Lemon juice |
| 1 | tb | Soy sauce |
| 1/4 | ts | Ground ginger |
| 1 | c | Chow mein noodles, divided |
| 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 3/4 cup noodles. Spoon onto individual lettuce-lined plates, and sprinkle with remaining 1/4 cup noodles.
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