Shrimp and Pea Salad

1 lb. frozen cooked salad shrimp

2 cups frozen peas or corn

6 cups Boston lettuce leaves

1/2 cup thinly sliced red onions

1/4 cup KRAFT Ranch Dressing

Paprika

Place shrimp and peas in colander; rinse under hot water until thawed. Drain well. 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."

Sprinkle paprika lightly over salad.