Special Layered Salad

• 1 lb romaine lettuce, torn
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 10 ounces frozen peas
• 1 12 cups mayonnaise
• 2 cups cheddar cheese, shredded
• 4 14 ounces baby shrimp, canned, rinsed and drained
• 4 slices bacon, strips cooked and crumbled
• 1 medium tomatoes, cut into wedges
• 3 hard-cooked eggs, cut into wedges
• paprika
• fresh parsley, minced

1. In a 3 quart bowl or dish, layer the romaine, green pepper, onion, peas, mayonnaise and cheese.
2. Cover and refrigerate for at least 2 hours or overnight.
3. Just before serving, top with shrimp, bacon, tomato and eggs.
4. Sprinkle with paprika and parsley.

romaine lettuce, green pepper, onion, frozen peas, mayonnaise, cheddar cheese, baby shrimp, bacon, tomatoes, eggs, paprika, fresh parsley

Taken from www.food.com/recipe/special-layered-salad-288618 (may not work)