preparation
Peel and clean shrimp. Cut large ones in half. Shred cabbage. Slice pepper and combine both with shrimp. Chill. Combine sour cream, lemon juice, Worcestershire sauce and seasonings for dressing. Chill. Add toasted, blanched, slivered almonds and dressing to shrimp mixture. Toss lightly. Serve on salad greens. Serves 6. |