3/4 lb. cooked shrimp
1 qt. cabbage
1/2 c. green pepper
1 c. sour cream
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. dill weed
dash of nutmeg
1/2 c. almonds

Peel and clean shrimp. Cut large ones in half. Shred cabbage. Slice pepper and combine both with shrimp. Chill. Combine sour cream, lemon juice, Worcestershire sauce and seasonings for dressing. Chill. Add toasted, blanched, slivered almonds and dressing to shrimp mixture. Toss lightly. Serve on salad greens.

Serves 6.