Taste of Texas Shrimp and Pasta Salad Ingredients: 6 oz. dry Vermicelli, cooked 6 Green Onions, thinly chopped 4 tsp. Pickapeppa Sauce 1 lb. Cooked Bay Shrimp 3 Hard Cooked Eggs, chopped (optional) 1 C. Light Mayonnaise Salt and Pepper to taste Preparation: Drain cooked Vermicelli, rinse with cool water and set aside to cool. Toss lightly with green onion. Add Pickapeppa sauce, shrimp, eggs, mayonnaise, salt, and pepper. Toss again lightly. Refrigerate for 24 hours before serving.