Shrimp and Pea Salad

1 pound frozen cooked cocktail shrimp

2 cups frozen peas

½ cup thinly sliced red onion

¼ cup Ranch dressing

6 cups Boston lettuce leaves

Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.

Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.

Arrange lettuce onto 4 plates; top with shrimp mixture.