Categories: Casseroles, Fish 
      Yield: 12 servings 
  
      2 lg Eggs 
      1 c  Evaporated milk 
      1 c  Plain yogurt 
      3 oz Feta cheese,crumbled 
    1/3 lb Swiss cheese,shredded 
    1/3 c  Fresh parsley,chopped 
      1 t  Dried basil 
      1 t  Dried oregano 
      4    Garlic cloves,minced 
    1/2 lb Angel-hair pasta,cooked 
      1 cn Mild chunky salsa (16 oz) 
      1 lb Med shrimp,peeled,uncooked 
    1/2 lb Mozzarella cheese,shredded 
  
  From "Come On In," an award-winning cookbook from the Junior League of 
  Jackson, Miss. It's available at some bookstores, or order it from the 
  junior League of Jackson for $21.95 plus $2.75 shipping and handling 
  (check, money order, Mastercard or Visa) at P.O. Box 4709, Jackson, 
  Miss. 39296-2357 
   
  Heat oven to 350'F. Coat bottom and sides of an 8x12" baking dish with 
  cooking spray. In separate bowl, blend eggs, milk, yogurt, feta and 
  Swiss cheeses, parsley, basil, oregano and garlic. Spread half the 
  pasta over bottom of baking dish. Cover with salsa. Add half the 
  shrimp. Spread remaining pasta over shrimp. Pour and spread egg 
  mixture over pasta. Add remaining shrimp and top with mozzarella 
  cheese. Bake 30 minutes. Remove from oven and let stand 20 minutes 
  before serving.