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Shrimp, Artichoke and Olive Salad by


8 ounces frozen peeled and deveined cooked medium shrimp
2 heads butter lettuce
12 ounces cherry tomatoes
1 6-ounce jar artichoke hearts, drained
1 6-ounce can pitted black olives, drained
1/4 cup mayonnaise
1/4 cup chili sauce


1.Place the shrimp in a colander or large strainer and run under cold water until thawed. Let drain.
2.Tear the lettuce into bite-size pieces. Divide the lettuce, shrimp, tomatoes, artichoke hearts, and olives among 4 bowls.
3.In a small bowl, whisk together the mayonnaise and chili sauce until smooth. Drizzle over the salad.

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