4 oz. whole or sliced pimientos
1 1/2 c. sliced fresh mushrooms
3/4 c. black pitted olives, sliced
1/2 c. sliced walnuts
4 oz. can tiny shrimp (optional)
1 c. prepared Italian salad dressing
6 - 8 lettuce leaves

Drain and chop pimientos; place in glass dish with mushrooms, olives, nuts and drained shrimp. Pour dressing over mixture; stir to coat. Place in refrigerator at least 2 to 3 hours (8 hours preferred). To serve, remove with slotted spoon to drain excess marinade and place in lettuce cups on salad plates. Serves 6 to 8.