- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon anchovy paste
- 1 clove garlic, minced
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 ounces cooked, peeled and deveined medium shrimp
- 1/2 cup Lindsay® Manzanilla Olives Stuffed with Pimiento, halved crosswise
- 1/2 cup halved cherry tomatoes or yellow teardrop tomatoes
- 1/3 cup diced roasted red or red and yellow bell peppers, drained
- 1/3 cup coarsely chopped marinated quartered artichoke hearts
- 1/4 cup grated Parmesan or Romano cheese
- 8 large romaine lettuce leaves
- In a large bowl, whisk together oil, lemon juice, anchovy paste, garlic, sugar, salt and pepper; mix well. Add shrimp, olives, tomatoes, peppers, artichoke hearts and cheese, tossing to coat. Cover; chill at least 30 minutes or up to 8 hours. Serve shrimp mixture over lettuce leaves.