1 1/4 lb. med. shrimp
16 lg. spinach leaves - trim, rinse, pat dry (fresh)
16 white endive leaves
1 sm. head (3-4 c.) Boston lettuce - trim and tear (bite-size pieces)
4 thin slices red onions, broken into rings
3/4 c. olive oil
Salt to taste
Fresh ground pepper
1/2 c. green pea pods, trimmed
1/2 tsp. dried red pepper flakes
1/4 c. red wine vinegar
2 tbsp. chopped fresh dill
3 tbsp. chopped chives

Peel and devein shrimp; set aside. Arrange spinach leaves on 4 plates (dinner plate size suggested). Arrange endive leaves between spinach on each plate. Arrange Boston lettuce next with onion rings in center of each plate.

Heat oil in skillet and add shrimp, salt, pepper. Cook, stirring 30 seconds. Add pea pods and red pepper flakes. Cook, stirring about 1 1/2 minutes. Add vinegar and cook about 30 seconds. Add dill and toss. Spoon the shrimp and sauce over salad greens. Sprinkle with chives and serve.