Shrimp and Eggs on Romaine Lettuce

5 servings


2 cups shrimp, cooked, peeled and chilled
1/2 cup cherry tomatoes, halved
1/3 cup extra light mayonnaise
1/4 cup chili sauce
3 Tbsp lemon juice
Romaine lettuce
3 hard-boiled eggs, halved
2 cups watercress, trimmed


Whisk together mayonnaise, chili sauce, and lemon juice in a small bowl. Cover and refrigerate for at least 30 minutes.
In a large bowl, combine shrimp, and cherry tomatoes. Pour in chili mayonnaise dressing and toss lightly.