Cashew Shrimp & Peas Salad
|Dill dressing||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Roasted cashews||1 1⁄2 Cup (24 tbs) (Salted / Unsalted)|
|Frozen tiny peas||1 Pound, thawed and drained (1 Package)|
|Thinly sliced green onion with tops||1 Cup (16 tbs)|
|Celery stalks||2 Large, cut diagonally into thin slices|
|Small cooked shrimp||3⁄4 Pound|
|Butter lettuce leaves||8 Large, rinsed and crisped|
Prepare Dill Dressing; set aside.
Set aside 2 tablespoons of the cashews.
In a large bowl, combine remaining cashews, peas, onions, celery, and shrimp.
Add dressing and mix lightly.
Season to taste with salt and pepper.
Line a platter or serving bowl with lettuce.
Spoon salad into center; garnish with reserved 2 tablespoons cashews and, if desired, dill sprigs.