3/4 c. Hellmann's mayonnaise
1/4 c. ReaLemon lemon juice
1 tbsp. prepared horseradish
1/4 - 1/2 tsp. garlic salt
1 lb. sm. raw shrimp, peeled, deveined & cooked
1 (6 oz.) pkg. frozen pea pods, thawed
1 (8 oz.) can sliced water chestnuts, drained
1 c. sliced fresh or canned mushrooms
1 c. diagonally sliced celery
1 c. bean sprouts
1/4 c. sliced green onions
Puff bowl (opt.)

In large bowl combine mayonnaise, ReaLemon juice, horseradish and garlic salt. Add remaining ingredients except puff bowl. Mix well. Cover and chill to blend flavors. Just before serving, spoon into puff bowl or lettuce leaves. Refrigerate leftovers.

PUFF BOWL:

2 eggs
1/2 c. milk
2 tbsp. melted butter
1/2 c. unsifted flour
1/4 tsp. salt

Preheat oven to 425 degrees. In small mixer bowl beat eggs until frothy. Gradually beat in flour, beat until smooth. Add remaining ingredients; mix well. Pour into well greased 9" pie pan. Bake 15 minutes. Reduce oven temperature to 350 degrees, continue baking 10 to 15 minutes or until browned. Cool.