[christie]

Here is Angelique's favorite recipe:

Shrimp Vermicelli
With Basil Cream Sauce

The sauce should be made one or two days ahead of time.

Basil sauce:
1/3 cup white wine vinegar
2 tablespoons Dijon mustard
1/2 cup tightly packed fresh basil leaves
2 garlic cloves
1 cup sour cream
3/4 cup mayonnaise
3 tablespoons fresh parsley
Salt and a dash of white pepper

1 (16-oz.) package vermicelli, cooked al dente and cooled
6 green onions, chopped (include part of greens)
2 stalks of celery, finely chopped
1 lb. salad shrimp

Mix the sauce ingredients in a blender until smooth. Refrigerate the sauce for one or two days. Pour half of the Basil sauce in a bowl. Add the vermicelli, green onions, celery, and shrimp, and then the remaining sauce. Toss gently. Chill well before serving.

If you are serving this as a luncheon entree, you can add thin fresh asparagus, and even substitute baby scallops for the shrimp.

[stanz]

Thanks, christie. I will prepare this dish in memory of her.

[firebrand]

She is probably whipping this up for the angels right now.

Her appreciation of freeper humor is shown in her selections for the margins of the freeper cookbook. We surely need to publish this work now, if we didn't need to before.

Condolences to you, christie and carlo3b. I am very sad at the passing of the fine person.