Layered Vegetable And Shrimp Salad

• 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

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

torn lettuce, mayonnaise, sugar, green pepper, cheddar cheese, shrimp, onion, sour cream, celery, frozen peas, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=494572 (may not work)