Vineyard Summer Salad - cooking recipe

Ingredients

1/2 lb. cooked, shelled shrimp
cayenne red pepper
1/2 freshly squeezed lemon
4 boiled red potatoes
2 scallions
1/2 c. green peas
1/2 c. mayonnaise
1/2 green pepper strips
1/2 c. sliced beets

Preparation

Place shrimp in bottom of large bowl and sprinkle with cayenne pepper and lemon juice.
Cube red potatoes.
Trim and dice scallions; add to bowl with green peas.
Mix lightly with mayonnaise and refrigerate at least 1 hour.
When ready to serve, arrange on a bed of red or green leafy lettuce.
Garnish with pepper strips and beets.
Serve with lemon wedges.