1 pkg. romaine lettuce, torn
1 green pepper, chopped
1 medium onion, chopped
1 (10 oz.) pkg. frozen peas
1 1/2 c. mayonnaise
2 c. shredded Cheddar cheese
1 (4 1/2 oz.) can tiny shrimp, rinsed and drained
4 bacon strips, cooked and crumbled
1 medium tomato, cut into wedges
3 hard-boiled eggs, cut into wedges
paprika and fresh parsley

In a 3-quart bowl, layer the lettuce, green pepper, onion, peas, mayonnaise and cheese. Cover and refrigerate at least 2 hours or overnight.

Just before serving, top with shrimp, bacon, tomato and eggs. Sprinkle with paprika and parsley.

Yield: 8 to 10 servings.