4 ½ cups water
1 ½ pounds unpeeled medium-size fresh shrimp
1 cup fresh bean sprouts
8-ounce can sliced water chestnuts, drained
¼ cup green onions
¼ cup chopped celery
¾ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon soy sauce
¼ teaspoon ground ginger
1 cup chow mein noodles, divided
In large pot, bring water to a boil. Add shrimp and cook 4 minutes, until shrimp turn pink. Drain shrimp and rinse with cold water. Place in refrigerator until chilled, then peel, devein, and chop the shrimp.
In a medium mixing bowl, combine cooked shrimp, bean sprouts, water chestnuts, green onions, and celery.
In a separate small mixing bowl, combine mayonnaise, lemon juice, soy sauce, and ginger; stir thoroughly. Add to shrimp mixture; toss gently. Cover and chill.
Just before serving, stir in ¾ cup chow mein noodles. Divide salad evenly among 4 lettuce-lined plates and sprinkle with remaining ¼ cup noodles.