You can store covered in the refrigerator for up to 2 days.
1 1/2Tbsp.minced red onion
2teaspoonssweet pickle relish
Salt and pepper to taste
1lbbaby shrimp, washed and patted dry
Iceberg lettuce, shredded (or your favorite salad greens)
Red onion, thinly sliced
Black olives, drained
Lemons for garnish
For the dressing: In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, and relish until combined. Season with salt and pepper to taste. Cover and let sit for about 30 minutes so the flavors blend. (You can store covered in the refrigerator for up to 2 days.)
Arrange the salad ingredients decoratively on a low-line platter or bowl. Serve with the chilled dressing on the side, with extra lemon wedges.