Ingredients
1/3
cup ranch dressing
1/3
cup zesty cocktail sauce
1
bag (10 oz) torn romaine lettuce (about 7 cups)
1
cup thinly sliced English (seedless) cucumber
1
cup halved cherry tomatoes (about 1/2 pint)
24
cooked deveined peeled large shrimp, thawed if frozen, tail shells removed (about 1/2 lb)
1
tablespoon chopped fresh chives
Preparation
In small bowl, beat dressing ingredients with whisk until blended.
On 4 individual plates, evenly divide lettuce, cucumber and tomatoes. Arrange 6 shrimp on top of each salad. Drizzle with dressing; sprinkle with chives.
