Ingredients:

• 8 oz frozen peas (do not used canned)
• 8 oz salted Spanish peanuts (preferably without skins)
• 1 cup mayonnaise
• 2 dashes hot sauce
• 2 dashes Worcestershire sauce
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/2 cup sour cream

Thaw peas in strainer so that any excess water drains.

Add peas and peanuts to dressing and mix well.  Refrigerate 1 hour, then stir again before serving.  Best served the same day.

In my version, I add 1/2 cup of sour cream, 1 tablespoon Worcestershire Sauce, and a few dashes of Tabasco.