FOODS     TOOLS     ABOUT        

Shrimp and Eggs on Romaine Lettuce

5 servings


  • 2 cups shrimp, cooked, peeled and chilled
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup extra light mayonnaise
  • 1/4 cup chili sauce
  • 3 Tbsp lemon juice
  • Romaine lettuce
  • 3 hard-boiled eggs, halved
  • 2 cups watercress, trimmed


  • Whisk together mayonnaise, chili sauce, and lemon juice in a small bowl. Cover and refrigerate for at least 30 minutes.
  • In a large bowl, combine shrimp, and cherry tomatoes. Pour in chili mayonnaise dressing and toss lightly.