Razzle Dazzel Shrimp Salad

• 3 cups tender lettuce leaves, washed, and patted dry, torn into 1 inch pieces
• 34 lb medium shrimp, cooked
• 12 lb green beans, blanched and cut into 1 inch lengths
• 1 cup seeded and diced ripe tomatoes (1/2 inch dice)
• 14 cup pitted black olives, halved crosswise
• 1 small squash or 1 small zucchini, quartered lengthwise, seeded and cut into 1/2 inch pieces
• 2 tablespoons chopped flat leaf parsley
• salt & freshly ground black pepper, to taste
• 14 cup vinaigrette dressing, your favorite
• 1 hard-boiled egg, quartered for garnish

1. Place the lettuce in a large bowl.
2. Add the shrimp, green beans, tomatoes, olives, squash and parsley.
3. Shortly before serving, season with salt and pepper,then drizzle the salad lightly with the vinaigrette.
4. Divide equally between 2 dinner plates and place 2 egg quarters on each salad.

tender lettuce leaves, shrimp, green beans, tomatoes, black olives, zucchini, flat leaf parsley, salt, vinaigrette dressing, egg

Taken from www.food.com/recipe/razzle-dazzel-shrimp-salad-94913 (may not work)