1 tbsp. butter
1 pkg. (3 oz.) ramen noodles, broken into sm. pieces (reserve seasoning packet for other uses)
1/2 c. slivered almonds
1/3 c. sesame seeds
16 c. rinsed & crisped bite-size pieces butter lettuce
1 c. green onion, chopped
1 lb. shelled cooked tiny shrimp
Oriental dressing (recipe follows)

In an 8 to 10 inch frying pan, melt butter over medium-high heat until it sizzles. Add noodles and almonds; stir to coat evenly with butter. Cook, stirring often, until a light golden color, 4-5 minutes. Add sesame seed and stir until mixture is toasted, about 1 minute. Pour onto a paper towel to cool.

In a large bowl, combine the lettuce, onion, shrimp, noodle mixture and dressing; mix gently. Spoon onto individual plates.

ORIENTAL DRESSING:

1/4 c. rice vinegar
1/2 c. salad oil
1 tbsp. shoyu
1/2 tsp. pepper
1/2 tsp. sesame oil (optional)

Combine. Stir before using.