20 lg. shrimp, shelled & deveined
1 lb. snow peas
10 lg. white mushrooms, thinly sliced
1/2 c. chopped unsalted macadamia nuts
3 tbsp. finely minced red onion
Vinaigrette (recipe follows)
8 lettuce leaves

Poach shrimp for 3 minutes (gentle simmer). Transfer shrimp to bowl, let cool to room temperature, then refrigerate. Slice shrimp lengthwise, then in half again (crosswise). Blanch snow peas in boiling salted water 2 to 3 minutes. Drain well and pat dry with paper towel. Cut each pod diagonally into 3 pieces. Combine shrimp and snow peas, mushrooms, macadamia nuts and onions in large bowl. Add vinaigrette to taste and toss gently. Arrange lettuce leaves on individual plates, mound salad in center.

VINAIGRETTE:

2 tbsp. Dijon mustard
1/4 c. lime juice (or to taste)
2 tbsp. chopped fresh dill or 2 tsp. dried dill weed
1/2 c. olive oil
1/2 c. vegetable oil
Salt & freshly ground pepper