12 lg. shrimp, boiled & shelled
12 stalks can asparagus, or frozen & steamed
12 whole baby carrots or frozen & steamed
18 whole snow peas, fresh or frozen, steamed
6 whole water chestnuts, canned, cut in half
8 lg. lettuce leaves, washed whole
4 radishes, cut in quarters

Arrange lettuce on plate in a circle. Place on lettuce, shrimp and vegetables in alternating fashion. Optional: Season shrimp with sea food seasoning of your choice. Carrots with butter or oil and dill weed. Asparagus with vinegar before placing on lettuce. Serve with following dressing: 2 tablespoons vinegar, Italian seasoning, 2/3 cup salad oil, 2 teaspoons soy sauce. Mix all ingredients in a tightly closed jar. Shake well. Pour over salad.