Ingredients
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon anchovy paste or 1 anchovy, chopped
1 clove garlic, minced
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 oz. cooked, peeled and deveined medium shrimp
1/2 cup halved Lindsay® Pimiento Stuffed Spanish Manzanilla Olives
1/2 cup halved cherry tomatoes or yellow teardrop tomatoes
1/3 cup diced well-drained roasted red peppers
1/3 cup coarsely chopped marinated artichoke hearts
1/4 cup grated parmesan or romano cheese
8 large romaine lettuce leaves