MARINATED VEGETABLES:

1 c. sliced, pitted ripe olives
1 1/4 c. coarsely chopped seeded fresh tomatoes
1 1/4 c. sliced fresh mushrooms
2 c. chopped fresh broccoli
3/4 c. diagonally sliced celery
3/4 c. green onion, sliced
1 (8 oz.) bottle Italian salad dressing

SALAD:

2 (4 1/2 oz.) cans sm. deveined shrimp
1/2 c. freshly grated Parmesan cheese
1/4 tsp. white pepper
1/4 tsp. dry mustard
1/2 tsp. Beau Monde seasoning
8 oz. vermicelli, strands broken into 3 pieces, cooked & cooled
1/2 c. mayonnaise (low calorie)

Seasoned cheese.

Combine olives, tomatoes, mushrooms, broccoli, celery, onions and salad dressing in shallow glass dish. Cover and marinate in refrigerator overnight.

For salad, drain shrimp, place in ice water for 20 minutes, drain well. Reserve several shrimp for garnish. Mix cheese, pepper, dry mustard and Beau Monde seasoning. Combine vermicelli, shrimp, mayonnaise and seasoned cheese. Drain marinated vegetables. Layer the salad in 2 quart round glass bowl beginning with vermicelli mixture and ending with vegetables. Garnish with shrimp.