1 (8 oz.) pkg. frozen, cooked shrimp, defrosted
1/4 lb. fresh mushrooms, washed and sliced
1 (4 oz.) bag alfalfa with radish sprouts
1 lg. carrot, grated
1 (10 3/4 oz.) can condensed cream of shrimp soup
1 c. sour cream
2 tbsp. milk

Divide shrimp and mushrooms in half. Toss half with sprouts and carrots, cover and refrigerate. To make dressing, chop and add remaining shrimp to soup and sour cream. Blend in milk and chill for at least 1 hour before serving on salad. Serves 6.