Shrimp with Peas and Carrots

Ingredients:
- 4 1/2 cups water
- 1 1/2 pounds shrimp unpeeled
- 1 package vermicelli pasta
- 1 1/2 cups scallions, spring or green onions
- 1 1/2 cups green peas frozen
- 1 cup pickles, dill chopped
- 1/4 cup parsley leaves minced
- 3 large eggs hard-cooked, chopped
- 1 small green bell peppers
- 8 ounces sour cream
- 1 cup mayonnaise
- 1/4 cup lemon juice
- 2 tablespoons prepared mustard
- 1 teaspoon celery seeds
- 1 teaspoon salt
- 1/4 teaspoon black pepper

Directions:
- 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 and devein shrimp.
- Break vermicelli into 3-inch pieces.
- Cook according to directions; drain.
- Place in a large bowl.
- Stir in shrimp, green onions, and next 6 ingredients; set aside.
- Combine sour cream and next 6 ingredients.
- Pour over shrimp mixture; toss gently.
- Cover and chill.
- Transfer in a lettuce-lined platter.