1 (8 oz.) bottle olive oil
Italian salad dressing
2 tbsp. butter
1/2 tsp. rosemary, crumbled
1 c. lg. walnut halves or pieces
2 lb. jumbo shrimp, cooked and cleaned (2 c.)
1 tbsp. chopped parsley
6 radishes, sliced
6 pitted ripe olives
6 stuffed green olives
3 tomatoes, wedged
1 avocado, sliced
3/4 c. Monterey Jack cheese, cubed
1/2 c. pickled onions
Crisp salad greens

Melt butter with rosemary in heavy skillet over low heat. Add walnuts; heat about 10 minutes until walnuts are lightly toasted, stirring often. Remove walnuts and set aside.

Pour dressing over shrimp. Add chives and parsley. Mix gently; cover and marinate in refrigerator 1 hour or longer.

When ready to assemble salad, toss all remaining ingredients except greens with shrimp mixture. Arrange on a chilled serving plate lined with crisp greens.