1poundlarge shrimp (or large pre-cooked shrimp)peeled and deveined
4largeeggsboiled, peeled, cooled
2cupsgreen beansblanched and cooled
2cupsbaby potatoesboiled until fork tender and cooled
2cupscherry tomatoes or sliced tomatoes
1 cup green olives
1cupred oniondiced
4 cupslettuce greens
Dijon Mustard
Instructions
Prepare the vegetables the day before to allow them to cool completely before assembly. Place the eggs and the potatoes in a large pot of cold water and bring to a boil. Once the water begins to boil, cook the eggs for 10 minutes. Remove from the pot and rinse in cold water until cool enough to handle. Peel and refrigerate. Continue to cook the potatoes until just barely fork tender. Drain and cool before refrigerating.
Bring a large pot of water to a boil. Add the beans and cook 3 to 5 minutes or until they are crisp tender. Drain and cool before refrigerating.
If you're grilling the shrimp - Preheat the grill (or broiler) to medium-high heat. Thread the shrimp on skewers and grill 1 to 2 minutes on each side or until no longer opaque in the center. Remove from the gill.
Prepare the salad - Divide the lettuce evenly between four plates. Arrange the beans, potatoes, tomatoes, and onions evenly on the plates. Garnish with the 1 egg and ¼ cup of green olives per plate. Top with the shrimp then drizzle with the dressing before serving.