4 Gherkin Pickles, finely chopped

1/4 cup Onions, chopped

1/2 cup fat-free Mayonnaise

1/4 cup nonfat Plain Yogurt

4 Tbs. fresh Parsley, chopped (divided)

White Pepper to taste

6 oz. Vermicelli, broken, cooked, and drained

1 lb. Shrimp, cooked, shelled, deveined, and coarsely chopped

Romaine Lettuce, optional garnish

1 Hard-boiled Egg, chopped for garnish

Dash of Paprika for garnish

In a bowl, mix together the celery, pickles, onions, mayonnaise, yogurt, 3 tablespoons of the parsley, and pepper. Add the vermicelli and shrimp, tossing to coat well.

Cover and refrigerate until well chilled.

Before serving, garnish with eggs, paprika, and remaining tablespoon of parsley. Or place individual portions on beds of romaine lettuce and serve with sprinklings of chopped eggs and a smidgen of paprika.