Photo: Jonny Valiant; Styling: Sara Quessenberry
How to Make It
Place the shrimp in a colander or large strainer and run under cold water until thawed; let drain.
Tear the lettuce into bite-size pieces. Divide the lettuce, shrimp, tomatoes, artichoke hearts, and olives among 4 bowls.
In a small bowl, whisk together the mayonnaise and chili sauce until smooth. Drizzle over the salad.