Shrimp, Artichoke and Olive Salad

By contessawannabe

Ingredients

• 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

Preparation

Step 1

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