24 lg. shrimp, remove shell, cut back 1/4 inch deep; from the top to 3/4 way down; remove the vein
10 leaves Romaine lettuce, cut into 1-2 inch strips
1 tbsp. olive oil
1 tsp. vinegar
1/8 tsp. garlic powder
Salt to taste
1/8 tsp. black pepper
4 hard boiled eggs, cut into 4 lengthwise wedges
2 fresh tomatoes, sliced
16 green olives
4 tbsp. light mayonnaise
1 tsp. paprika

Boil shrimp for 5 minutes at medium heat. Drain and set aside. Place the lettuce in a large bowl. Add 1 tablespoon olive oil, 1 teaspoon vinegar, garlic, salt, and pepper. Toss well. Use 4 flat dishes. Put equal amounts of lettuce on each one. Using 6 shrimp and 4 egg wedges for each dish, arrange the shrimp and egg in alternating pattern on each dish. Place 1 slice of tomato, with an olive in the middle, on each corner of the dish. Place 1 tablespoon mayonnaise in the middle of the shrimp/egg arrangement. Sprinkle with paprika and serve. Makes 4 servings.