Alberta's Mock Crab Salad

1/2 pound vermicelli noodles
1 can shrimp or 1 cup of fresh bay shrimp
1 cup celery, finely chopped
1 medium onion (red or white), finely chopped
salt, pepper, and paprika to taste
1/4 cup fresh lemon juice
enough mayonnaise to blend ingredients
2 or 3 hard boiled eggs, sliced
freshly chopped parsley

Place vermicelli noodles inside of a clean kitchen towel and snap into smaller pieces (2 or 3 inches long). Cook Vermicelli until al dente in boiling, salted water. Drain, rinse, and place in a large bowl. Add chopped celery, onion, shrimp, lemon juice, seasonings, and mayonnaise. When thoroughly mixed shape into a mold-form and arrange on lettuce leaves. Decorate with hard-boiled eggs, parsley, and more shrimp.

NB: Add more salt & pepper & especially lemon juice than you think you need because as it sets up in the refrigerator it tends to mellow out.

Serves 12