Categories: Shrimp, Seafood, Salads, Bubba gump 
      Yield: 4 servings 
  
  4 1/2 c  Water 
  1 1/2 lb Unpeeled medium-size fresh 
           - shrimp 
      1 c  Fresh bean sprouts 
      1 cn Sliced water chestnuts, 
           - drained (8-oz.) 
    1/4 c  Green onions 
    1/4 c  Chopped celery 
    3/4 c  Mayonnaise or salad dressing 
      1 tb Lemon juice 
      1 tb Soy sauce 
    1/4 ts Ground ginger 
      1 c  Chow mein noodles, divided 
           Lettuce leaves 
  
  Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp 
  turn pink. Drain well; rinse with cold water. Chill. Peel, devein, and 
  chop shrimp. 
   
  Combine shrimp, bean sprouts, water chestnuts, green onions, and celery in 
  a bowl. Combine mayonnaise and next 3 ingredients; stir well. Add 
  mayonnaise mixture to shrimp mixture, tossing gently. Cover and chill. 
   
  Just before serving, stir in 3/4 cup noodles. Spoon onto individual 
  lettuce-lined plates, and sprinkle with remaining 1/4 cup noodles.