5-MINUTE SHRIMP AND PEA SALAD
1 pound cooked large peeled shrimp (21-30 count)
2 cups frozen peas
6 cups Boston lettuce leaves
1/2 cup thinly sliced red onions
1/4 cup ranch salad dressing
Place shrimp and peas in colander; rinse under hot water until thawed. Drain well. Place in large bowl; set aside.
Arrange lettuce on 4 plates to resemble cups.
Add onions and dressing to shrimp mixture; toss lightly. Spoon into lettuce cups.
Servings: 4
Source: Kraft
1 pound cooked large peeled shrimp (21-30 count)
2 cups frozen peas
6 cups Boston lettuce leaves
1/2 cup thinly sliced red onions
1/4 cup ranch salad dressing
Place shrimp and peas in colander; rinse under hot water until thawed. Drain well. Place in large bowl; set aside.
Arrange lettuce on 4 plates to resemble cups.
Add onions and dressing to shrimp mixture; toss lightly. Spoon into lettuce cups.
Servings: 4
Source: Kraft
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