Loaded Shrimp Wedge Salad

1 pound medium raw shrimp, peeled (see note)

1 tablespoon Old Bay, or other seafood seasoning, optional (see note)

1 large head iceberg lettuce, well chilled

4 slices thick bacon, cooked and crumbled

1 cup sliced or chopped fresh tomatoes

½ cup sliced green onions

¼ cup crumbled feta cheese

¼ cup pitted and sliced kalamata olives

Lemon vinaigrette to taste, recipe follows

Boil or steam the shrimp with Old Bay, if desired. Set aside to drain and cool.

Slice the lettuce into 4 wedges and place in the center of each serving plate. Top with the remaining ingredients. (Salads may be covered and refrigerated up to 4 hours.) Just before serving, drizzle with lemon vinaigrette.

Serves four.

Cook’s note: Cooked shrimp may also be purchased, if desired. Any type of seafood seasoning may be used to add flavor to the shrimp. If using cooked shrimp, toss ½-1 teaspoon seasoning with shrimp.

Nutrition values per serving (without dressing): 192 calories, 7 g fat (3 g saturated), 3 g carbohydrates, 1 g fiber, 28 g protein, 232 mg cholesterol, 581 mg sodium.