1 1/2 c. cashews
4 c. petit peas, thawed and drained
1 c. sliced green onions
2 stalks celery, chopped
3/4 lb. salad shrimp
1 (6 1/2 oz.) can sliced water chestnuts

DRESSING:

1/4 c. mayonnaise
1/4 c. sour cream
1 tbsp. lemon juice
1 tbsp. fresh minced dill or 1 tsp. dried dill weed

Set aside 2 tablespoons cashews. In a large bowl, stir together remaining cashews, peas, onions, celery, shrimp and water chestnuts.

For dressing, mix together mayonnaise, sour cream, lemon juice and dill in a bowl. Add dill dressing to salad ingredients and stir. Season to taste with salt and pepper. Garnish with reserved cashews.