1 lb. cooked large cleaned peeled shrimp (21-30 count)
2 cups frozen peas
6 cups Boston lettuce leaves
1/2 cup thinly sliced red onions
1/4 cup Ranch Dressing

PLACE peas in colander; rinse under hot water until thawed. Drain well. Add shrimp. Place in large bowl; set aside.
ARRANGE lettuce on 4 plates to resemble cups.
ADD onions and dressing to shrimp mixture; toss lightly. Spoon into lettuce "cups."