1/2 cup fresh lemon juice
1 Tbsp. sugar
1 tsp. seasoned salt
1 tsp. oregano
1 tsp. marjoram
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 cup light olive oil

Combine above ingredients in a jar and shake well until blended. 1/2 tsp. rosemary (prefer fresh) 1 cup chopped walnuts or pecans 2 cups jumbo shrimp 2 Tbsps. chives 1 Tbsp. chopped fresh parsley 6 pitted ripe olives, sliced 3/4 cup shredded Monterey Jack cheese 1/2 cup small pickled onions 6 lettuce leaves (bibb or red tip) 1 avocado, sliced

Melt butter with rosemary in a heavy skillet over low heat. Add nuts and toast lightly, about 10 minutes. Set aside. Pour dressing over shrimp. Marinate in refrigerator, several hours or overnight. One hour before serving, add chives, parsley, olives, tomatoes, cheese and pickled onions. Serve on lettuce leaves and garnish with avocado slices and toasted nuts. Serves 6.