1 large head Romaine lettuce, torn into bite-sized pieces
1-1/2 cups (6 ounces) shredded Asiago cheese
1 jar (4 ounces) marinated artichoke hearts, drained and quartered
1/2 cup sliced ripe olives
25 tiny grape tomatoes, cut in half
1 pound tiny (70-90 count) boiled shrimp, peeled and deveined
Four Star Provisions Cilantro Lime Vinaigrette
Place the torn lettuce in a large bowl and toss with the Asiago cheese. Place a portion of the greens on each individual salad plate. Arrange the artichoke hearts, olives, grape tomatoes and shrimp on each salad as desired. Drizzle desired portion of the Cilantro Lime Vinaigrette over the top of each salad and serve. Serves 4 to 6.