6 c. Romaine lettuce, shredded
1 lb. fresh cauliflowerettes, sliced
1/2 lb. snow peas, frozen (if fresh, blanched & chilled)
1 pt. cherry tomatoes
1 lb. shrimp, med. size, cooked, peeled & chilled

GARNISH:

1 hard-cooked egg, cut into 6 wedges
Thin lemon slices
Fresh dill weed

Layer salad in this order: 4 cups shredded lettuce, cauliflower slices (reserve 3 for garnish), snow peas (reserve 6 for garnish), cherry tomatoes, shrimp and remaining lettuce. Arrange remaining snow peas and egg wedges in starburst around top of salad. Place remaining cauliflower slices and lemon slices in center. Finish off with sprigs of fresh dill weed. Serves 6.

SPICY SAUCY DRESSING:

1 c. sour cream
3/4 c. green chili sauce or green taco sauce
3 tbsp. lemon juice
2 tbsp. horseradish
1 tbsp. grated fresh onion
2 tsp. sugar
1 1/2 tsp. Dijon mustard

Combine all and chill.