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1/4 cup olive oil
3 tablespoons distilled, white vinegar
1 tablespoon chopped, fresh thyme or 1 teaspoon dried, thyme
1 teaspoon salt
1/4 teaspoon black pepper
3/4 pound shelled, cooked, medium-sized shrimp
1/2 pound bow-tied pasta, cooked following package directions
1 package (10 ounces) frozen green peas, cooked according to package directions
1 cup cherry tomatoes, halved
Romaine lettuce leaves
1. Whisk together olive oil, vinegar, thyme, salt and pepper in large bowl.
2. Add shrimp, pasta, peas and tomatoes to dressing.
3. Cover. Let stand 1 hour, tossing occasionally.
4. Serve on lettuce leaves.
Prepare ahead and refrigerate until ready to serve.
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