Layered Vegetable And Shrimp Salad - cooking recipe

Ingredients

5 c. torn lettuce
1/2 c. mayonnaise
1 Tbsp. sugar
1/4 c. chopped green pepper
1 c. shredded Cheddar cheese
8 oz. fresh or frozen cooked medium shrimp, thawed and drained or imitation crab meat
1/4 c. chopped onion
1/4 c. sour cream
1/4 c. chopped celery
1/2 c. frozen peas, thawed and drained
4 slices bacon, crisply cooked and crumbled

Preparation

In an 8-inch square pan, layer lettuce and onions.
In small bowl, combine mayo, sour cream and sugar; blend well.
Spoon half of mixture evenly over onion.
Layer celery, pepper, peas and shrimp over mayonnaise mixture.
Spread remaining mayonnaise mixture over top; sprinkle with cheese and bacon.
Cover and refrigerate at least 8 hours.
Makes 6 servings.