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Shrimp, Artichoke, and Olive Salad
- 8 ounces frozen peeled and deveined cooked medium shrimp
- 2 heads butter lettuce
- 12 ounces cherry tomatoes
- 1 6-ounce jar artichoke hearts, drained
- 1 6-ounce can pitted black olives, drained
- 1/4 cup mayonnaise
- 1/4 cup chili sauce
Directions:View on Real Simple
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